Receta Grilled Pear Salad With Bacon, Roquefort And Port Vinaigrett
Ingredientes
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Direcciones
- Preheat oven to 350 degrees. Spread walnuts on baking sheet. Bake till toasted, about 5 min.
- Cook bacon in heavy medium nonstick skillet over medium-high heat till crisp and brown, about 5 min. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon.
- Prepare barbecue (medium heat) or possibly preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or possibly broil pear slices till brown in spots, about 2 min per side.
- Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer till reduced to 1/2 c., about 10 min. Strain into large bowl; cold. Whisk oil and vinegar into Port. Season with salt and pepper.
- Add in greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.
- This recipe yields 6 servings.
- Comments: "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."