This Arugula Pear Salad Recipe is full of cooked pears, pecans, bacon, shallots, goat cheese, berries and topped with the best port dressing! Easy to make and feels fancy!
Course Appetizer, Salad, Side Dish
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Grilled Pear Salad
4pearsBosc or Bartlett
Mixed Greens with Arugula
¼cupred wine vinegar
Preheat oven to 350°F
Spread pecan halves onto a baking sheet and bake for 5 minutes.
1 cup Pecan Halves
Slice up bacon into pieces, then place in a fry pan. Cook over medium heat, stirring to prevent burning, until fully cooked.
6 slices bacon
Wash and slice pears, then toss in olive oil.
4 pears, 2 tbs olive oil
Place pears on a parchment lined baking sheet. Make sure to spread out the pears so they aren’t overlapping.
Sprinkle pears with salt, then broil on high for 10-15 minutes. Pears are done when they start to get brown spots.
Assemble your salad, adding blackberries, goat cheese, grilled pears, toasted pecans, bacon pieces, and leftover shallots from the dressing. Top with your Port dressing and enjoy!
Goat Cheese, Blackberries, Mixed Greens with Arugula
For the dressing:
In a medium saucepan combine Port with diced shallot. Bring to a boil and boil for 3 minutes.
1 ½ cups Port, ½ large shallot
Then strain the shallots, set aside, allow your Port to cool slightly.
Then mix in olive oil and red wine vinegar to the Port.*
¾ cup olive oil, ¼ cup red wine vinegar
Tips and Tricks
I like to put the dressing in a mansion jar so I can shake it to combine when I am ready to use.
Refrigerate any leftover dressing, however this will solidify the olive oil. So, when you go to use the dressing again simple microwave for 30 seconds-1 minute, or until it is warmed up again, in a microwave safe dish.