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Seckel pears and shallots, caramelized in the oven, are placed on watercress and sprinkled with crisp bacon. The dressing is a tart, syrupy reduction of pure apple cider. Blue cheese on croutons is served alongside.

Source: Martha Stewart Living, October 2000
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Cook's Notes

Seckel pears work best for this salad, but others, such as Forelle, make a good substitute. If small pears are not available, use four to five Bosc pears and cut into quarters rather than halves.

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