Grilled Pear Salad With Bacon, Roquefort And Port Vinaigrett

Directions

1. Preheat oven to 350 degrees. Spread walnuts on baking sheet. Bake till toasted, about 5 min.
2. Cook bacon in heavy medium nonstick skillet over medium-high heat till crisp and brown, about 5 min. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon.
3. Prepare barbecue (medium heat) or possibly preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or possibly broil pear slices till brown in spots, about 2 min per side.
4. Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer till reduced to 1/2 c., about 10 min. Strain into large bowl; cold. Whisk oil and vinegar into Port. Season with salt and pepper.
5. Add in greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.
6. This recipe yields 6 servings.
7. Comments: "One evening my husband took me to a marvelous restaurant, Al Biernat"s, in nearby Dallas," says Janice E. Bryant of Irving, Texas. "I had an innovative salad - greens tossed with grilled pear slices, walnuts, blue cheese and a terrific vinaigrette."