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

Winter Greens with Pears and Warm Bacon Dressing

winter_greens_salad_with_pears_crop
  • Serving Size: Serves 6
  • Prep Time: Less than 30 Minutes
  • Cook Time: Less than 15 Minutes
  • Level: Beginner
  • Course: Side Dish
Ingredient Description:
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)

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