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La Belle Cuisine
Grilled Pear Salad with Bacon, Roquefort
and Port Vinaigrette
Bon Appetit August 2000
Bon Appetit - One Year Subscription
" 'One evening my husband took me to a marvelous
Al Biernats, in nearby Dallas,' says Janice E. Bryant of Irving,
Texas. 'I had an innovative
salad - greens tossed with grilled
walnuts, blue cheese and a
terrific vinaigrette.' "
1 cup walnut halves, toasted
8 ounces sliced bacon
3 Bosc pears, sliced
Nonstick vegetable oil spray
2 cups ruby Port
1 shallot, sliced
1 cup olive oil
3 tablespoons red wine vinegar
12 cups mixed baby greens
3/4 cup crumbled Roquefort cheese
Preheat oven to 350 degrees F. Spread walnuts on baking sheet. Bake
toasted, about 5 minutes. Cook bacon in heavy medium nonstick
skillet over medium-high
heat until crisp and brown, about 5 minutes.
spoon, transfer bacon to paper
towels to drain. Coarsely
Prepare barbecue (medium heat) or preheat broiler.
Cut pears into
1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear
slices until brown in spots, about 2 minutes per side.
Bring Port and shallot to boil in heavy medium saucepan; reduce
to medium-low and simmer until reduced to 1/2 cup, about 10 minutes.
large bowl; cool. Whisk oil and vinegar into Port. Season
salt and pepper.
Add greens, cheese, walnuts, bacon and pears to dressing in bowl
to coat. Divide among plates and serve. Serves 6.
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