Bosc
Wiggins, Nan
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La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Grilled Pear Salad with Bacon, Roquefort,
and Port Vinaigrette

"The preparation of good food is merely another expression of art,
one of the joys of civilized living…"
~ Dione Lucas

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Pears and Tapestry
Del Gish
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Grilled Pear Salad with Bacon, Roquefort
and Port Vinaigrette
Bon Appetit August 2000

" 'One evening my husband took me to a marvelous restaurant, Al Biernat’s, in nearby Dallas,' says Janice E. Bryant of Irving, Texas. 'I had an innovative
salad - greens tossed with grilled pear slices, 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
until toasted, about 5 minutes. Cook bacon in heavy medium nonstick
skillet over medium-high heat until crisp and brown, about 5 minutes.
Using slotted spoon, transfer bacon to paper towels to drain. Coarsely
chop bacon.
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 heat
to medium-low and simmer until reduced to 1/2 cup, about 10 minutes.
Strain into large bowl; cool. Whisk oil and vinegar into Port. Season
with salt and pepper.
Add greens, cheese, walnuts, bacon and pears to dressing in bowl and
toss to coat. Divide among plates and serve. Serves 6.

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