Pear Salad with Bacon and Sherry-Wine Vinaigrette
This delicious pear salad with bacon and sherry-wine vinaigrette comes courtesy of chef Todd English.
- 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
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.
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.
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.