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Pear Salad with Feta, Bacon, Hazelnuts
and Shallot Vinaigrette

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"To make a good salad is to be a brilliant diplomat - the problem is entirely
the same in both cases. To know how much oil to mix in with one's vinegar."
~ Oscar Wilde

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Pear Salad with Feta, Bacon, Hazelnuts
and Shallot Vinaigrette
Bon Appétit February 1996

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1 tablespoon plus 1/2 cup olive oil
3/4 cup thinly sliced shallots
8 bacon slices
5 tablespoons Sherry wine vinegar
8 cups loosely packed and trimmed
watercress (about 2 large bunches)
2 heads Belgian endive, trimmed,
sliced crosswise
3 ripe pears, halved, cored, thinly sliced
3/4 cup crumbled Feta cheese
1/3 cup husked, toasted hazelnuts,
coarsely chopped

Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
Add shallots; sauté until tender and golden, about 8 minutes. Transfer
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
Pear and Pecan Salad with Lemon Balm
and Raspberry Vinaigrette
 

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