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Add a photoServings: 6
Ingredients
- 1 c. walnut halves toasted
- 8 ounce sliced bacon
- 3 x Bosc pears sliced Nonstick vegetable oil spray
- 2 c. ruby Port
- 1 x shallot sliced
- 1 c. extra virgin olive oil
- 3 Tbsp. red wine vinegar Salt to taste Freshly-grnd black pepper to taste
- 12 c. mixed baby greens
- 3/4 c. crumbled Roquefort cheese
Directions
- 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."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 462g | |
| Recipe makes 6 servings | |
| Calories 899 | |
| Calories from Fat 619 | 69% |
| Total Fat 69.98g | 87% |
| Saturated Fat 17.08g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 52mg | 17% |
| Sodium 1869mg | 78% |
| Potassium 505mg | 14% |
| Total Carbs 41.87g | 11% |
| Dietary Fiber 17.7g | 59% |
| Sugars 10.69g | 7% |
| Protein 27.74g | 44% |
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