A simple salad gets taken deliciously to the next level when roasted stone fruit is added. I love combining fresh greens with cooked or roasted vegetables and fruit - the layers of flavor create texture and depth. Bacon will give this salad a much needed crunch and the shaved manchego a nuttiness. This is a scrumptious dinner salad, perfect for a middle of the week meal. Pair with a chunk of crusty bread and a chilled glass of Riesling. You know you totally want to make this, so
3 pears, such as Bartlett or Comice, halved and cored
1 tablespoon unsalted butter, melted
1 teaspoon sugar
1 teaspoon finely chopped fresh rosemary
Coarse salt and freshly ground pepper
1 small shallot, finely chopped
3/4 pound thick-sliced bacon, cooked until crisp and roughly chopped (reserving bacon fat)
1/4 cup sherry-wine vinegar
1/2 cup extra-virgin olive oil
1 Asian pear
2 Belgian endives, 1 separated and 1 sliced crosswise 1/4-inch thick
1 watercress, tough stems removed
1 frisee, torn into bite-size pieces
Aged manchego cheese, shaved, for garnish
- Preheat oven to 350 degrees.
- 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.
- 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.