Pear and Frisee Salad with Bacon and Blue Cheese
The classic combination of pear and blue cheese is made even richer with the addition of bacon in this hearty salad. You can substitute endive, escarole, or baby arugula in place of the frisee.
- Total Time:
- Servings: 4
Source: Everyday Food, October 2011
- 4 slices bacon, cut into 1/2-inch pieces
- Extra-virgin olive oil, if needed
- 3 tablespoons fresh lemon juice (from 2 lemons)
- Coarse salt and ground pepper
- 3 small bunches frisee (8 ounces total), trimmed and torn into bite-size pieces
- 2 pears, such as Comice, Bartlett, or Anjou, cored and thinly sliced
- 3/4 cup packed fresh parsley leaves
- 2 ounces blue cheese, crumbled (1/2 cup)
In a small skillet, cook bacon over medium, stirring occasionally, until fat is rendered and bacon is crisp, 9 minutes. With a slotted spoon, transfer bacon to paper towels to drain. Add 2 tablespoons bacon drippings to a large bowl. (If drippings measure less than 2 tablespoons, supplement with oil.) Whisk in lemon juice and season with salt and pepper.
Add frisee, pears, and parsley to bowl and toss to combine. Sprinkle salad with bacon and cheese.