Calphalon - Winter Greens with Pears and Warm Bacon Dressing

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)

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.

Winter Greens with Pears and Warm Bacon Dressing