Field Greens With Roasted Bacon Wrapped Pears Recipes

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ROASTED BACON-WRAPPED PEAR SALAD WITH VINAIGRETTE



Roasted Bacon-Wrapped Pear Salad with Vinaigrette image

Recreate this chic bistro salad in your own kitchen, featuring a robustly flavored apple cider vinegar and maple syrup dressing.

Provided by By Cheri Liefeld

Categories     Entree

Time 45m

Yield 6

Number Of Ingredients 12

1/4 cup apple cider vinegar
2 tablespoons maple-flavored or real maple syrup
1/4 teaspoon salt
Freshly ground black pepper
5 tablespoons olive oil
3 Bosc, Anjou or Red pears
3 oz chèvre (goat) cheese
6 slices bacon
1 tablespoon maple-flavored or real maple syrup
1/2 teaspoon pepper
8 cups mixed salads greens
1/2 cup pecans, toasted, chopped

Steps:

  • Heat oven to 425°F. Place rack on cookie sheet.
  • In small bowl, beat vinaigrette ingredients with whisk until well blended; set aside.
  • Cut pears in half; remove core. Stuff each pear half with heaping tablespoon cheese. Wrap 1 bacon slice around each pear half. Brush pears with 1 tablespoon maple syrup; sprinkle with pepper. Place on rack on cookie sheet.
  • Bake 30 to 40 minutes or until bacon is cooked.
  • On each salad plate, place 1 1/3 cups of salad greens. Drizzle each with vinaigrette; sprinkle with pecans. Place 1 pear half on top of each.

Nutrition Facts : ServingSize 1 Serving

FIELD GREENS WITH ROASTED BACON-WRAPPED PEARS



Field Greens With Roasted Bacon-Wrapped Pears image

Make and share this Field Greens With Roasted Bacon-Wrapped Pears recipe from Food.com.

Provided by southern chef in lo

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

12 slices bacon (Oscar Mayer ready to serve bacon)
3 large pears, peeled and quartered
6 cups mixed salad greens
2/3 cup pecans, toasted
2/3 cup shaved parmesan cheese
apple-ginger vinaigrette

Steps:

  • Wrap one slice of bacon around each pear quarter, and secure with a wooden pick. Place pear quarters on a wire rack in a 15- x 10-inch jelly-roll pan.
  • Bake pears at 350°F for 10 minutes.
  • Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese. Place 3 pear quarters on each salad, and serve with Apple-Ginger Vinaigrette.
  • Note: For testing purposes only, we used Oscar Mayer Ready to Serve Bacon.

Nutrition Facts : Calories 407.4, Fat 28.9, SaturatedFat 7.6, Cholesterol 31, Sodium 456.6, Carbohydrate 30, Fiber 7.1, Sugar 17.8, Protein 11.5

FIELD GREENS WITH PEARS AND BLUE CHEESE



Field Greens with Pears and Blue Cheese image

Provided by Food Network

Categories     appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

2 pears
4 to 6 ounces mixed field greens (4 to 6 cups), washed and dried
1 cup toasted walnuts, coarsely chopped
8 ounces Maytag blue cheese, crumbled (1 1/2 cups)
Port-Shallot Dressing, recipe follows
Salt and freshly ground black pepper
2 cups ruby port
1/2 cup thickly sliced shallots
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground pepper

Steps:

  • Just before serving time, peel, core, and slice the pears. Combine the greens, pears, walnuts, and blue cheese in a large salad bowl. Drizzle half the Port-Shallot Dressing over the top and toss. Drizzle in the remaining dressing, tossing until the greens are well coated-you may not need to add all the dressing. (Leftover dressing can be kept refrigerated for up to 1 week for another use.) Season with salt and pepper, and toss again.
  • Place on chilled salad plates and serve.
  • Pour the port into a small heavy saucepan over medium heat. Add the shallots and bring to a boil. Reduce the heat to low and cook for 15 minutes, or until the port is reduced to 2/3 cup without the shallots. Set aside to let cool.
  • Pour the port and shallots into the conainer of a blender and puree. Add the vinegar and blend well. While the motor is running, drizzle the oil through the hole in the blender top and continue to blend until emulsified and smooth. Season with salt and pepper, to taste. Set aside; refrigerate if not using immediately.

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