Pear Salad with Warm Bacon Dressing
Serves: 4 to 6
Dressing Ingredients:
½ red onion, sliced
4 slices of bacon
1 cup red wine vinegar
1 cup red wine
2 oz. Marsala wine
1 cup water
½ cup brown sugar
Salt to taste
Slurry mixture:
3 level tablespoons corn starch
1 oz. cold water
Directions:
Cook the bacon in a sauce pot over medium heat for 3-5 minutes until lightly browned. Add the onions and sauté with the bacon for another three minutes. Add the remaining ingredients, except the slurry, and simmer over medium heat until reduced by half. Season with salt to taste then prepare the cold slurry mixture. Add the slurry to the simmering dressing. The mixture should thicken immediately. Remove from heat and strain through a fine-mesh sieve. Serve immediately or store for later use.
To store: Place in an airtight container and refrigerate for up to one week.
Tony’s Tip: This dressing is best when served individually or on the side.
Salad Ingredients:
1 bag spinach leaves
1 cup bleu cheese, crumbled
3 Bartlett pears, thinly sliced length-wise with peel on, no more than ¼-inch thick
1 cup whole pecans
Directions:
Toss all ingredients together. Serve on individual plates and drizzle with warm bacon dressing, or pass in a large salad bowl with dressing on the side.