Best Pear Salad With Bacon And Sherry Vinaigrette Recipes

BACON PEAR SALAD WITH PARMESAN DRESSING

Bacon Pear Salad with Parmesan Dressing image

This simple salad is an elegant side dish for any menu. With a blend of fresh pears and warm, comforting flavors, it's perfect for special meals. -Rachel Lewis, Danville, Virginia

Provided by Taste of Home

Categories Lunch Side Dishes

Time 15m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

2 cups chopped leaf lettuce
2 cups chopped fresh kale
2 medium pears, thinly sliced
1 cup shredded pepper jack cheese
4 bacon strips, cooked and crumbled
PARMESAN GARLIC DRESSING:
1/4 cup mayonnaise
1 tablespoon Dijon mustard
2 teaspoons grated Parmesan cheese
1/2 teaspoon garlic powder
1/8 teaspoon pepper
2 to 3 tablespoons 2% milk

Steps:

In a large bowl, combine lettuce and kale. Top with pears, pepper jack cheese and bacon. In a small bowl, whisk mayonnaise, mustard, Parmesan cheese, garlic powder and pepper. Gradually whisk in enough milk to reach desired consistency. Drizzle over salad; toss to coat.

Nutrition Facts : Calories 206 calories, Fat 15g fat (5g saturated fat), Cholesterol 27mg cholesterol, Sodium 335mg sodium, Carbohydrate 11g carbohydrate (6g sugars, Fiber 2g fiber), Protein 7g protein.

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

Ingredients

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.

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

Ingredients

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.

ROASTED BACON-WRAPPED PEAR SALAD WITH VINAIGRETTE

Roasted Bacon-Wrapped Pear Salad with Vinaigrette image

Recreate this chic bistro salad in your own kitchen, featuring a robustly flavored apple cider vinegar and maple syrup dressing.

Provided by By Cheri Liefeld

Categories Entree

Time 45m

Yield 6

Number Of Ingredients 12

Ingredients

1/4 cup apple cider vinegar
2 tablespoons maple-flavored or real maple syrup
1/4 teaspoon salt
Freshly ground black pepper
5 tablespoons olive oil
3 Bosc, Anjou or Red pears
3 oz chèvre (goat) cheese
6 slices bacon
1 tablespoon maple-flavored or real maple syrup
1/2 teaspoon pepper
8 cups mixed salads greens
1/2 cup pecans, toasted, chopped

Steps:

Heat oven to 425°F. Place rack on cookie sheet.
In small bowl, beat vinaigrette ingredients with whisk until well blended; set aside.
Cut pears in half; remove core. Stuff each pear half with heaping tablespoon cheese. Wrap 1 bacon slice around each pear half. Brush pears with 1 tablespoon maple syrup; sprinkle with pepper. Place on rack on cookie sheet.
Bake 30 to 40 minutes or until bacon is cooked.
On each salad plate, place 1 1/3 cups of salad greens. Drizzle each with vinaigrette; sprinkle with pecans. Place 1 pear half on top of each.

Nutrition Facts : ServingSize 1 Serving

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

Ingredients

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.