No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.


Pear Salad with Bacon and Sherry-Wine Vinaigrette

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

  • Servings: 8
Pear Salad with Bacon and Sherry-Wine Vinaigrette

Source: The Martha Stewart Show, September 2006


  • 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-wine 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 garnish


  1. Preheat oven to 350 degrees. 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.

  2. 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.

  3. 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.

Reviews (1)

  • prod_test690 11 Sep, 2009

    This salad is very delicious i made it last night.

Related Topics