[Pear Salad with Feta, Bacon, Hazelnuts and Shallot Vinaigrette]
Source: Bon Appétit Feb 1996
1/2 dressing
more pears / more feta / more hazelnuts
Ingredients
- 1 tablespoon plus 1/2 cup olive oil
- ¾ cup thinly sliced shallots
- 8 bacon slices
- 5 tablespoons Sherry wine vinegar
- 8 cups loosely packed and trimmed watercress (about 2 large bunches)
- 2 heads Belgian endive, trimmed, sliced crosswise
- 3 ripe pears, halved, cored, thinly sliced
- ¾ cup crumbled feta cheese
- ⅓ cup husked toasted hazelnuts, coarsely chopped
Directions
1. Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté until tender and golden, about 8 minutes. Transfer to small bowl; cool. Cook bacon in same skillet until crisp. Transfer to paper towels; drain. Crumble bacon into small pieces. Whisk vinegar and remaining 1/2 cup oil in medium bowl to blend. Stir in shallots. Season dressing generously with salt and pepper. |
2. Combine watercress, endive and pears in large bowl. Pour dressing over salad and toss to coat. Sprinkle with feta cheese, hazelnuts and bacon and serve. |
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Categories
Salad[ Back to top ]
