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
- Preheat oven 350°F
- Place your pancetta slices in a skillet and sauté until crisp – approximately 10 minutes.
- Spread walnuts on a baking sheet and toast in oven for 5 minutes or until fragrant.
- 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.
- 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.
- Add olive oil and balsamic vinegar to the port and add salt and pepper to taste.
- Toss baby greens with dressing; add grilled pears, pancetta, cheese, and sliced red onion.
- Serve and enjoy!