Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 3 tablespoons red wine vinegar
- 1 cup olive oil
- nonstick vegetable oil spray
- 2 cups ruby port
- 3/4 cup crumbled roquefort cheese
- 1 shallot, sliced
- 1 cup walnut halves, toasted
- 8 ounces sliced bacon
- 3 bosc pears, sliced
- 12 cups mixed baby greens
- Carbohydrate 25 g(8%)
- Cholesterol 39 mg(13%)
- Fat 63 g(97%)
- Fiber 4 g(18%)
- Protein 11 g(21%)
- Saturated Fat 13 g(67%)
- Sodium 368 mg(15%)
- Calories 739
Preparation Preheat oven to 350°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.
