Grilled Pear Salad with Port Vinaigrette

Serves 4

Preparation time is 15 minutes, cooking time 20 minutes

Ingredients

• 1 cup of walnuts – toasted
• 8 ounces pancetta
• 3 Bosc pears, sliced
• 5 tablespoon grape seed oil – (75ml)
• 2 cups ruby Port – (500ml)
• 1 cup olive oil – (250ml)
• 3 tablespoons balsamic vinegar – (45ml)
• 2 cups mixed baby greens – (500ml)
• ½ red onion, thinly sliced
• 1 cup Roquefort cheese – crumbled – (250ml)

Directions

1. Preheat oven 350°F
2. Place your pancetta slices in a skillet and sauté until crisp – approximately 10 minutes.
3. Spread walnuts on a baking sheet and toast in oven for 5 minutes or until fragrant.
4. Place port into a saucepan and boil lightly until it reduces by half – approximately 10 minutes.  Remove the port from the heat and allow to cool and thicken – it should coat the back of a spoon.
5. Peel and slice pears into ¼ inch slices.  Lightly rub the slices with grape seed oil. Other oils may be used as long as they are neutral in flavour. Place the slices on a hot grill and char for approximately 2 minutes per side.
6. Add olive oil and balsamic vinegar to the port and add salt and pepper to taste.
7. Toss baby greens with dressing; add grilled pears, pancetta, cheese, and sliced red onion.
8. Serve and enjoy!