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    Blue Cheese and Pear Salad with Port Vinaigrette Dressing

    Source of Recipe

    The Fresh Market

    List of Ingredients

    3 Bosc or red Bartlett pears, firm yet ripe

    6 slices of bacon (optional)

    2 cups ruby Port

    1 shallot, sliced

    1 cup TFM Extra Virgin Olive Oil

    3 tablespoons red wine vinegar

    12 cups Earthbound Organic Mixed Baby Greens

    3/4 cup blue cheese, crumbled



    Recipe

    Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Transfer bacon to paper towels to drain. Coarsely chop bacon.

    Bring Port and shallot to boil in a heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into port. Season with salt and pepper. Slice pears and toss gently with a small amount of dressing. Toss greens, cheese, and bacon with dressing. Divide among plates, garnish with pear slices, and serve.



 

 

 


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