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February
26, 2007
Les Marmitons Valentine's Day Dinner Event
read the feature | event menu | photo gallery
Recipes: Third Course
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Grilled
Pear Salad with Bacon, Cranberries, Roquefort & Port
Vinaigrette
serves 8
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1 Cup pecans halves, toasted
8 Oz sliced bacon
3 Bosc pears, sliced
PAM
2 Cups ruby port
3 TBL red wine vinegar
2 Shallots sliced
1 Cup olive oil
1 tsp Dijon mustard
½ Cup dried cranberries
12 Cups mixed baby greens
¾ Cup crumpled Roquefort cheese
- Preheat oven to 350. Spread pecans on baking sheet and bake until toasted, about 5 minutes.
- Cook bacon in heavy non stick skillet until crisp and brown, about 5 minutes. Transfer bacon to paper towels to drain. Coarsely chop bacon.
- Preheat broiler. Cut pears into ¼ inch slices and broil until brown in spots, about 2 minutes per side.
- Bring pot and shallots to boil in a heavy sauce pan then simmer until reduces to ½ cup, about 10 minutes. Place in processor or blender and process until blended. Blend in mustard, vinegar and oil into port. Season with salt & pepper.
- Add greens, cheese, pecans, bacon, pears and cranberries to dressing and toss to coat. Divide among plates and serve. |
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Wine
Pairing
selected by Debbie Miller Nelson, The
Wine Goddess
St. Urbans-Hof Riesling 2005 from Mosel-Saar-Ruwar,
Germany
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