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Salad with Feta, Bacon, Hazelnuts
and Shallot Vinaigrette
Bon Appetit - One Year Subscription
tablespoon plus 1/2 cup olive oil
cup thinly sliced shallots
tablespoons Sherry wine vinegar
cups loosely packed and trimmed
watercress (about 2 large bunches)
heads Belgian endive, trimmed,
ripe pears, halved, cored, thinly sliced
cup crumbled Feta cheese
cup husked, toasted hazelnuts,
Heat 1 tablespoon oil
in a large nonstick skillet over medium heat.
shallots; sauté until tender and golden, about 8 minutes.
to small bowl; cool. Cook bacon in same skillet until crisp. Transfer to
paper towels; drain. Crumble bacon into small pieces. Whisk vinegar
and remaining 1/2 cup oil in medium bowl to blend. Stir in shallots.
Season dressing generously with salt and pepper.
Combine watercress, endive and pears in large bowl. Pour dressing
over salad and toss to coat.
Sprinkle with Feta cheese, hazelnuts and
bacon and serve. Serves 8.
Featured Archive Recipes:
Three Pear Salads
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and Raspberry Vinaigrette
Index - Salad Recipe Archives
Salad Dressing Recipes
Recipe Archives Index