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Prep 15min
Total45min
Servings6
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Ingredients
Maple-Cider Vinaigrette
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
Salad
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
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Steps
1
Heat oven to 425°F. Place rack on cookie sheet.
2
In small bowl, beat vinaigrette ingredients with whisk until well blended; set aside.
3
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.
4
Bake 30 to 40 minutes or until bacon is cooked.
5
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.
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Dressing can be made the night before. Store for up to 4 days in the refrigerator.
Sprinkle lemon juice on the pears to keep them from turning brown.
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Nutrition Facts are not available for this recipe
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