Blue Cheese and Pear Salad with Port Vinaigrette


Recipe courtesy of The Fresh Market and Friends cookbook

Serves 6 to 8

  • 3 pears, red Barlett or Bosc, firm yet ripe
  • 6 slices bacon, optional
  • 2 cups ruby Port
  • 1 shallot, sliced
  • ​1 cup extra virgin olive oil
  • ​3 tablespoons wine vinegar
  • ​12 cups mixed baby greens
  • ​3/4 cup blue cheese, crumbled

Blue Cheese and Pear Salad with Port Vinaigrette

Blue Cheese and Pear Salad 

Click image to enlarge.


Cook bacon in skillet over medium-high heat until crisp and brown, about 5 minutes (be careful not to burn). Transfer bacon to paper towels and pat  dry to remove excess fat. Coarsely chop.

Bring Port wine and shallot to boil in medium saucepan. Reduce heat to medium-low and simmer until reduced to about 1/2 cup, about 10 minutes. Strain into a large bowl and allow to cool completely. Whisk oil and vinegar into the Port. Season with salt and freshly ground black pepper. Slice pears and toss gently with a small amount of dressing, use for garnish. Toss baby greens, cheese and bacon with dressing.

Divide among plates, garnish with pear slices and serve.

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