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Roasted Bacon-Wrapped Pear Salad with Vinaigrette

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Roasted Bacon-Wrapped Pear Salad with Vinaigrette
  • Prep 15 min
  • Total 45 min
  • Servings 6
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Recreate this chic bistro salad in your own kitchen, featuring a robustly flavored apple cider vinegar and maple syrup dressing.
By Cheri Liefeld
Updated Oct 18, 2011

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

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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Dressing can be made the night before. Store for up to 4 days in the refrigerator.
  • tip 2
    Sprinkle lemon juice on the pears to keep them from turning brown.

Nutrition

Nutrition Facts are not available for this recipe
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