Endive, Pear and Red Onion Salad
with Warm Bacon Dressing

Salad:
1 large head endive, cleaned and torn into pieces
1 large head romaine, cleaned and torn into pieces
1 medium head radicchio, sliced thin
1 large red onion, cut into rings
2 pears, cut in half lengthwise, cored
and cut into thin wedges
1 cup walnut pieces, toasted

Dressing:
4 strips thick cut bacon, diced into 1/4-inch pieces
2 shallots, minced
1/2 teaspoon ground black pepper
1/4 teaspoon rosemary
1/4 teaspoon thyme
1/4 teaspoon dry mustard
1/4 teaspoon basil
1/2 teaspoon celery seed
1/2 cup brown sugar
1 cup cider vinegar
1/2 cup balsamic vinegar
1/2 cup vegetable oil

In a large bowl combine endive, romaine, radicchio, red onion rings,
pears and toasted walnuts.
Preheat a heavy skillet. Add bacon and sauté until crisp. Add shallots
and sauté until translucent. Add pepper, rosemary, thyme, dry mustard,
basil and celery seed and sauté an additional minute. Add brown sugar,
cider vinegar and balsamic vinegar and bring to a boil. Remove skillet
from heat, add oil and blend. Drizzle warm bacon dressing over salad
and toss. Serve immediately. Serves 12.