Grilled Pear Salad with Bacon Roquefort and Port Vinaigrette
Elevate your salad game with this Grilled Pear Salad with Bacon, Roquefort, and Port Vinaigrette—a delightful harmony of smoky, sweet, and tangy flavors. Tender, caramelized pears are grilled to perfection and paired with peppery baby arugula, crispy bacon, toasted pecans, and rich, creamy Roquefort cheese for an irresistible medley of textures. The star of the dish is the luscious homemade Port vinaigrette, which combines reduced port wine with honey, Dijon mustard, and a splash of red wine vinegar for a bold, luxurious finish. Perfect as a sophisticated starter or a light main dish, this salad is a restaurant-worthy experience that's surprisingly easy to make in just 35 minutes. Whether you're hosting a dinner party or treating yourself, this show-stopping recipe is guaranteed to impress!
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Recipe Information
Ingredients
- 2 large ripe but firm pears
- 6 cups baby arugula
- 4 pieces bacon strips
- 0.5 cup Roquefort cheese
- 0.5 cup pecans
- 0.5 cup port wine
- 2 tablespoons red wine vinegar
- 1 teaspoon honey
- 1 teaspoon Dijon mustard
- 0.25 cup olive oil
- 1 pinch black pepper
- 1 pinch kosher salt
- 1 teaspoon butter
Instructions
Preheat a grill or grill pan over medium-high heat.
Slice the pears in half lengthwise and remove the core. Brush the cut sides lightly with melted butter.
Place the pear halves on the grill with the cut side down. Grill for 3-4 minutes, or until they have nice grill marks. Remove from the grill and set aside to cool slightly. Slice the grilled pears into wedges.
In a skillet over medium heat, cook the bacon until crispy. Drain on paper towels, then crumble into small pieces.
Toast the pecans in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until fragrant. Set aside to cool.
Prepare the Port vinaigrette by simmering the port wine in a small saucepan over medium heat until it reduces by half, about 5 minutes. Remove from heat and let cool slightly.
In a mixing bowl, whisk together the reduced port wine, red wine vinegar, honey, and Dijon mustard. Slowly drizzle in the olive oil while whisking constantly to create a smooth vinaigrette. Season with a pinch of salt and pepper.
In a large salad bowl, toss the baby arugula with half of the Port vinaigrette to lightly coat the leaves.
Arrange the grilled pear slices, crumbled bacon, toasted pecans, and crumbled Roquefort cheese on top of the arugula.
Drizzle the remaining vinaigrette over the assembled salad. Serve immediately and enjoy!
Nutrition Facts
Calories |
1811 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.9 g | 167% | |
| Saturated Fat | 30.4 g | 152% | |
| Polyunsaturated Fat | 16.7 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 1624 mg | 71% | |
| Total Carbohydrate | 99.4 g | 36% | |
| Dietary Fiber | 20.9 g | 75% | |
| Total Sugars | 67.5 g | ||
| Protein | 35.5 g | 71% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 680 mg | 52% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
