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

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Ingredients

Directions

  • Preheat oven to 350°F. 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.

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  • 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.

Reviews (1)

35 Ratings
  • 5 star values: 5
  • 4 star values: 4
  • 3 star values: 12
  • 2 star values: 10
  • 1 star values: 4
Rating: Unrated
09/11/2009
This salad is very delicious i made it last night.