Grilled Pear Salad With Port Vinaigrette

A beautiful burst of color when mixed with the emerald green Mâche in this delightful Mâche Roasted Pear and Fennel Salad.


  • 2 tablespoons walnuts (chopped)
  • 2 ounces pancetta (chopped)
  • 1 teaspoon olive oil
  • 1 pear (cored and sliced)
  • 1 cup Port Wine
  • 3 cups lettuce, cut
  • 1 tablespoon red onion (sliced)
  • 1 ounce Roquefort cheese (crumbled)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • salt and pepper to taste
  1. Toast the walnuts in a preheated 350F/180C oven until fragrant, about 5-10 minutes.
  2. Fry the pancetta in a pan until crisp, about 5-10 minutes.
  3. Toss the pears in the oil and grill until golden brown on both sides, about 2-3 minutes per side.
  4. Simmer the port wine in a small sauce pan until it has reduced by half and is syrupy, about 5-10 minutes.
  5. Place the salad green on a plate and top with the walnuts, pancetta, pears, onion and cheese.
  6. Mix 1 tablespoon of the port syrup with the olive oil and balsamic vinegar in a bowl and pour it on the salad.
  7. Salt and pepper to taste.

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