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Category: Salad
Prep Time: Cook Time: Total Time:
4 cups apple cider
1 small baguette, cut diagonally into twelve 1/2-inch slices
8 tbsp unsalted butter, melted
9 Seckel or Forelle pears or use 4 to 5 Bosc pears and cut into quarters rather than halves
Juice of 1 lemon
8 medium shallots, peeled and cut into quarters
2 tsp sugar
1 tsp coarse salt
1/4 tsp freshly ground pepper
6 slices thick slab bacon, cut crosswise into 1-inch squares
2 bunches watercress, washed and large stems removed
1/2 lb blue cheese
Place cider in a medium saucepan, and bring to a boil. Cook until reduced to 1/2 cup, about 30 minutes. Cider should have a syrupy consistency. Remove from heat, and keep warm.
Preheat the oven to 400. Make croutons: Place bread slices on a baking sheet, and brush with 4 tbsp butter. Toast until golden brown, about 10 minutes. Set aside to cool completely.
Cut pears in half; remove seeds with a small melon baller, and discard. Place pears in a medium bowl. Squeeze lemon juice over, and toss to combine. Add shallots to bowl. Drizzle with remaining 4 tbsp melted butter; sprinkle with sugar, salt, and pepper; and toss to coat. Place in roasting pan, pears cut side down. Roast until golden brown and soft when pierced with a knife, 35 to 45 minutes, stirring occasionally and gently with a wooden spoon.
While pears are cooking, heat a large skillet over medium-high heat. Add bacon, and sauté until golden, about 3 minutes. Transfer to paper towels to drain; set aside. Remove pears and shallots from pan, and keep warm.
Arrange watercress on six serving plates, top with warm pear mixture, and sprinkle with bacon. Place two croutons with a piece of blue cheese on each plate. Drizzle reduced cider over salad. Serve immediately. Serves 6
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BACON, PEAR, AND BLUE CHEESE SALAD
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Category: Salad
Prep Time: Cook Time: Total Time:
4 cups apple cider
1 small baguette, cut diagonally into twelve 1/2-inch slices
8 tbsp unsalted butter, melted
9 Seckel or Forelle pears or use 4 to 5 Bosc pears and cut into quarters rather than halves
Juice of 1 lemon
8 medium shallots, peeled and cut into quarters
2 tsp sugar
1 tsp coarse salt
1/4 tsp freshly ground pepper
6 slices thick slab bacon, cut crosswise into 1-inch squares
2 bunches watercress, washed and large stems removed
1/2 lb blue cheese
Place cider in a medium saucepan, and bring to a boil. Cook until reduced to 1/2 cup, about 30 minutes. Cider should have a syrupy consistency. Remove from heat, and keep warm.
Preheat the oven to 400. Make croutons: Place bread slices on a baking sheet, and brush with 4 tbsp butter. Toast until golden brown, about 10 minutes. Set aside to cool completely.
Cut pears in half; remove seeds with a small melon baller, and discard. Place pears in a medium bowl. Squeeze lemon juice over, and toss to combine. Add shallots to bowl. Drizzle with remaining 4 tbsp melted butter; sprinkle with sugar, salt, and pepper; and toss to coat. Place in roasting pan, pears cut side down. Roast until golden brown and soft when pierced with a knife, 35 to 45 minutes, stirring occasionally and gently with a wooden spoon.
While pears are cooking, heat a large skillet over medium-high heat. Add bacon, and sauté until golden, about 3 minutes. Transfer to paper towels to drain; set aside. Remove pears and shallots from pan, and keep warm.
Arrange watercress on six serving plates, top with warm pear mixture, and sprinkle with bacon. Place two croutons with a piece of blue cheese on each plate. Drizzle reduced cider over salad. Serve immediately. Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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