Winter Greens with Pears and Warm Bacon Dressing

Recipe By: Calphalon Team  -  Originally Published: 8/29/2009

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This Irish-inspired winter dish goes perfectly with cold, dark beer.

  • Servings: Serves 6
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Side Dish

Ingredients

1 large head Belgian endive, separated into spears and rinsed
1 small head romaine lettuce, rinsed and torn into pieces
1 small head radicchio, rinsed and thinly sliced
4 oz. sliced bacon, diced
1 small red onion, diced
1/4 tsp. pepper
1/4 tsp. celery seeds
1/8 tsp. dried rosemary
1/8 tsp. dried thyme
1/8 tsp. dry mustard
1/2 c. cider vinegar
1/4 c. balsamic vinegar
2 Tbsp. sugar
1/4 c. salad oil
salt
2 medium-size ripe pears such as Bartlett, Comice or Anjou
toasted pecan halves (optional)

Directions

In a large bowl, mix romaine lettuce, endive and radicchio. Set aside.
 
To make dressing, preheat a 2-qt. sauté pan or 10-in. omelette pan over medium-high heat until rim of pan is hot to the touch.
 
Add bacon and cook, stirring often, until crisp, about 3 - 5 minutes.
 
Stir in onion, pepper, celery seeds, rosemary, thyme and mustard. Cook, stirring often, until onion is gold around edges, about 2 - 3 minutes.
 
Add cider vinegar, balsamic vinegar and sugar. Bring to a boil; remove from heat and stir in oil. Season to taste with salt.
 
Peel and core pears; cut into thin wedges. Mix pears into greens, then transfer salad to a rimmed platter or large salad bowl.
 
Pour warm dressing over salad and mix. Garnish with pecan halves, if desired. Serve at once.