Name: Perfect Pear Salad
Yield: Makes 4 servings
Ingredients: 10 slices thick-cut bacon, cut into large dice; 6 tablespoons extra-virgin olive oil; 1/4 cup balsamic vinegar; 1/4 teaspoon coarse sea salt; 1/8 teaspoon freshly ground black pepper; 4 cups (loosely packed) baby spinach leaves; 1 Anjou pear, peeled, cored, and cut lengthwise into 1/4-inch-thick slices; 3/4 cup coarsely grated Asiago cheese (about 5 ounces); 1/2 cup red bell pepper, cut into fine dice; 2 tablespoons shallot, minced

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Photo by Chelsea Kyle

Created by Epicurious member Kathe Miller from Chelan, Washington, this beautiful salad has a wonderful presentation as well as a rich taste. Try it as a starter, or as a satisfying lunch. Miller recommends pears that are tender but crisp, giving the salad a divine texture and bite that is at once crunchy and juicy.

Recipe information

Yield
Makes 4 servings

Ingredients

10 slices thick-cut bacon, cut into large dice

6 tablespoons extra-virgin olive oil

1/4 cup balsamic vinegar

1/4 teaspoon coarse sea salt

1/8 teaspoon freshly ground black pepper

4 cups (loosely packed) baby spinach leaves

1 Anjou pear, peeled, cored, and cut lengthwise into 1/4-inch-thick slices

3/4 cup coarsely grated Asiago cheese (about 5 ounces)

1/2 cup red bell pepper, cut into fine dice

2 tablespoons shallot, minced

Preparation

Step 1
1. In a large skillet over moderately high heat, sauté the bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel–lined plate to drain. Set aside.
Step 2
2. In a medium bowl, whisk together the oil, vinegar, salt, and pepper. In a large bowl, toss the spinach with half the dressing.
Step 3
3. Divide the spinach among 4 plates. Top with the pear slices. Sprinkle the bacon, cheese, red pepper, and shallot over each plate. Drizzle with the remaining dressing and serve immediately.