“A salad with a vinaigrette made with maple syrup that complements the flavor of caramelized pears while chives, crispy bacon and crumbled blue cheese add bold, salty counterpoints. For the best texture, try to buy pears that are just shy of fully ripe; they should yield slightly when pressed.”
4 slices thick-cut bacon, cut into 1/2-inch-wide strips
3 slightly under ripe bosc pears, quartered and cored
5 tablespoonsvirgin olive oil
1⁄4 cupcider vinegar
3 tablespoonsmaple syrup
salt and pepper (to taste)
2 romaine lettuce hearts, cut into 2-inch pieces (12 ounces)
1⁄4 cupchives, sliced thin
4 ouncesblue cheese, crumbled (1 cup)
Cook bacon in 12-inch nonstick or cast iron skillet over medium heat until crispy, 8 to 10 minutes. Using slotted spoon, transfer bacon to paper towel–lined plate. Discard fat and wipe skillet clean with paper towels.
Halve each pear and then scoop out the core and seeds. Halve each half to make quarters; keeping the peels on.
Toss pears and sugar together in bowl. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Cook pears, cut sides down, until well browned, 2 to 4 minutes per side, redistributing as needed for even browning. Transfer pears to large plate and let cool completely, about 30 minutes.
Whisk vinegar, maple syrup, 1 teaspoon salt, 1/2 teaspoon pepper and remaining 1/4 cup oil together in large bowl. Add lettuce and chives and gently toss to combine. Season with salt and pepper to taste. Transfer to serving platter and top with blue cheese, bacon, and pears. Serve.
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