Description
You will enjoy this salad full of lively and inviting flavors which comes from the al biernat’s restaurant in dallas, tx.
Ingredients
- Walnut Halves
- Bacon
- Pears
- Cooking Spray
- Ruby Port
- Shallot
- Olive Oil
- Red Wine Vinegar
- Mixed Baby Greens
- Roquefort Cheese
Instructions
- Preheat oven to 350f
- 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 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