There were still a lot of local pears at the farmers market on the weekend and I picked some up. I was looking for recipes to use them with when I came across this one for a grilled pear salad with a port vinaigrette. With pears, walnuts, pancetta, and blue cheese this salad sounded pretty good. Up until recently I did not really like blue cheeses. If you have been following my blog you will know that gorgonzola cheese is now one of my favorite cheeses. This recipe called for Roquefort cheese and Roquefort is another one of the big blue cheeses and I wanted to try it. This salad was pretty good. The sweetness of the pear and vinaigrette went well with the tangy Roquefort cheese and salty pancetta. I really like the tang and the creaminess of the Roquefort cheese. This salad was a bit more work to make but it was worth it.
Grilled Pear Salad With Port Vinaigrette
ingredients
- 2 tablespoons walnuts (chopped)
- 2 ounces pancetta (chopped)
- 1 teaspoon olive oil
- 1 pear (cored and sliced)
- 1 cup Port Wine
- 3 cups lettuce, cut
- 1 tablespoon red onion (sliced)
- 1 ounce Roquefort cheese (crumbled)
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- salt and pepper to taste
directions
- Toast the walnuts in a preheated 350F/180C oven until fragrant, about 5-10 minutes.
- Fry the pancetta in a pan until crisp, about 5-10 minutes.
- Toss the pears in the oil and grill until golden brown on both sides, about 2-3 minutes per side.
- Simmer the port wine in a small sauce pan until it has reduced by half and is syrupy, about 5-10 minutes.
- Place the salad green on a plate and top with the walnuts, pancetta, pears, onion and cheese.
- Mix 1 tablespoon of the port syrup with the olive oil and balsamic vinegar in a bowl and pour it on the salad.
- Salt and pepper to taste.
Pear Salad with and Bacon, Gorgonzola and Candied Walnuts
Ferdzy says
December 1, 2007 at 4:01 amWow, lovely. Any kind of blue cheese and pears is so classic and I love it.
Gigi says
December 1, 2007 at 5:20 amI agree with ferdzy, you can’t go wrong with pears and blue cheese. Yummy!
Proud Italian Cook says
December 1, 2007 at 5:20 amLove this Kevin! All the components are Mmmmmmmmmmm!!!
Peter M says
December 1, 2007 at 10:16 amFabulous salad with a classic pairing of pears and bleu.
Bellini Valli says
December 1, 2007 at 3:33 pmI’m with you Kevin and hadn’t enjoyed Blue cheese until recently. I had some shoe string fries with a blue cheese sauce at Joeys Global Grill and now am hooked!
Big Boys Oven says
December 2, 2007 at 4:08 amlooking at the name of this dish, i know it is a lovely dish, and when I look at the pitcure….gosh, I am already convinced!
Nora B. says
December 2, 2007 at 7:22 pmHi Kevin, that’s such a pretty salad and I love all the flavours you’ve put in there. This will definitely make an appearance this month.
Nora
tigerfish says
December 3, 2007 at 6:56 amI like your salads. They always look so inviting.
Dhanggit says
December 3, 2007 at 9:00 ami love this salad! but i will probably skip the bluecheese, im part of those unfortunate few allergic to this cheese 🙂 love the photo
Patricia Scarpin says
December 3, 2007 at 2:03 pmKevin, this salad is everything I wanted now, for my lunch. Divine!