Pear Salad With Bacon And Sherry Vinaigrette Recipes

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PEAR SALAD WITH BACON AND SHERRY VINAIGRETTE



Pear Salad with Bacon and Sherry Vinaigrette image

This delicious and seasonal pear salad with bacon and sherry vinaigrette comes courtesy of chef Todd English.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 30m

Yield Serves 6

Number Of Ingredients 14

3 pears, such as Bartlett or Comice, halved and cored
1 tablespoon unsalted butter, melted
1 teaspoon sugar
1 teaspoon finely chopped fresh rosemary
Coarse salt and freshly ground pepper
1 small shallot, finely chopped
3/4 pound thick-sliced bacon, cooked until crisp and roughly chopped (reserving bacon fat)
1/4 cup sherry vinegar
1/2 cup extra-virgin olive oil
1 Asian pear
2 Belgian endives, 1 separated and 1 sliced crosswise 1/4-inch thick
1 bunch watercress, tough stems removed
1 head frisee, torn into bite-size pieces
Aged manchego cheese, shaved, for serving

Steps:

  • Preheat oven to 350°F. In a medium bowl, toss halved pears with butter, sugar, and rosemary. Season with salt and pepper. Transfer pears to a baking sheet, cut-side up, and roast until tender and well browned, 20 to 25 minutes; set aside to cool.
  • In a medium bowl, combine shallot, bacon, and vinegar. Slowly whisk in olive oil and 2 tablespoons of bacon fat. Season with salt and pepper. Using a box grater, grate the Asian pear on the small holes into the vinaigrette; stir to combine. Set aside.
  • In a large bowl, combine greens. Drizzle with enough vinaigrette to coat; toss to combine. Transfer to a large platter, and top with roasted pears. Spoon remaining vinaigrette over pears, and top with shaved cheese; serve immediately.

ARUGULA AND PEAR SALAD WITH DIJON SHERRY VINAIGRETTE



Arugula and Pear Salad with Dijon Sherry Vinaigrette image

Provided by Dave Lieberman

Categories     appetizer

Time 18m

Yield 2 to 3 servings

Number Of Ingredients 9

1 medium bunch arugula, washed and stemmed
1 Bosc pear
1/4 cup sherry vinegar
2 heaping teaspoons whole grain Dijon mustard
1/3 cup olive oil
1 shallot, minced
Kosher salt
Freshly ground black pepper
3/4 cup walnuts halves, toasted

Steps:

  • Add the arugula leaves to a medium bowl. Core and slice the pear into 1/8-inch thick slices and add to arugula.
  • In another small bowl, whisk together vinegar, mustard, olive oil, and shallot. Season with salt and pepper.
  • Toss the arugula and pears with the dressing. Divide the salad between the plates and top with the toasted walnuts. Serve immediately.

PEAR SALAD WITH FETA, BACON, HAZELNUTS AND SHALLOT VINAIGRETTE



Pear Salad with Feta, Bacon, Hazelnuts and Shallot Vinaigrette image

Categories     Salad     Leafy Green     Feta     Pear     Bacon     Winter     Hazelnut     Endive     Bon Appétit

Yield Serves 8

Number Of Ingredients 9

1 tablespoon plus 1/2 cup olive oil
3/4 cup thinly sliced shallots
8 bacon slices
5 tablespoons Sherry wine vinegar
8 cups loosely packed and trimmed watercress (about 2 large bunches)
2 heads Belgian endive, trimmed, sliced crosswise
3 ripe pears, halved, cored, thinly sliced
3/4 cup crumbled feta cheese
1/3 cup husked toasted hazelnuts, coarsely chopped

Steps:

  • Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté until tender and golden, about 8 minutes. Transfer to small bowl; cool. Cook bacon in same skillet until crisp. Transfer to paper towels; drain. Crumble bacon into small pieces. Whisk vinegar and remaining 1/2 cup oil in medium bowl to blend. Stir in shallots. Season dressing generously with salt and pepper.
  • Combine watercress, endive and pears in large bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese, hazelnuts and bacon and serve.

PEAR AND WALNUT SALAD WITH SHERRY VINAIGRETTE



Pear and Walnut Salad With Sherry Vinaigrette image

Such a delicious salad especially for the fall. You can choose to omit or substitute to suit your needs but this combination of flavors is my favorite! Hope it will become yours too!

Provided by Munkees Mom

Categories     Greens

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 10

6 tablespoons extra virgin olive oil
2 tablespoons sherry wine vinegar
1/2 teaspoon salt
fresh ground pepper
5 ounces gorgonzola, crumbled
2 heads romaine lettuce, washed dried and torn into bite sized pieces
2 cups mesclun, washed and dried
2 comice pears, ripe and firm. peeled cored and sliced
1/2 cup walnuts, chopped
1/4 cup dried sweetened cranberries (or cherries)

Steps:

  • In the bottom of your salad bowl whisk together the first four ingredients of the vinaigrette. Once blended stir in the cheese until coated.
  • Add all your salad ingredients to the bowl and toss until evenly coated.
  • Enjoy!

Nutrition Facts : Calories 524.2, Fat 41.1, SaturatedFat 10.4, Cholesterol 26.6, Sodium 811.8, Carbohydrate 32.1, Fiber 10.6, Sugar 17.3, Protein 14

GRILLED PEAR SALAD WITH BACON, ROQUEFORT AND PORT VINAIGRETTE



Grilled Pear Salad with Bacon, Roquefort and Port Vinaigrette image

Categories     Salad     Fruit     Leafy Green     Vegetable     Blue Cheese     Pear     Bacon     Port     Fall     Summer     Shower     Grill/Barbecue     Party     Lettuce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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