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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.