An elegant summer salad...found at The Fresh Market and tweaked slightly! Not sure why it was dubbed "Merlot" Shallot Dressing, as the original recipe calls for Rose. I used a Pinot Noir and enjoyed the results, so I think any lighter red will work well.
Provided by FolkDiva
Categories Salad Dressings
Time 40m
Yield 4 salads, 4 serving(s)
Number Of Ingredients 13
Steps:
- Combine shallots and wine in a medium sauce pan over high heat. Bring liquid to a boil. Reduce heat to medium and simmer until reduced to 1/4 cup, about 20 to 30 minutes.
- Let mixture cool completely. Add vinegar, sugar, garlic and mustard. Slowly whisk in olive oil. Season with salt and pepper. Refrigerate dressing until ready to serve.
- In a large bowl, mix baby lettuce, cheese, walnuts and bacon. Add pears and toss with Merlot Shallot Dressing just before serving.
Nutrition Facts : Calories 701.4, Fat 57.6, SaturatedFat 10.5, Cholesterol 19.3, Sodium 411.6, Carbohydrate 19.1, Fiber 2.9, Sugar 10.2, Protein 8.7
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