Apple Bacon Pear Salad

Ease of preparation rating: Easy
Yield: 6 servings

INGREDIENTS:

For the vinaigrette

½ cup (120 ml) wheat beer

½ cup (120 ml) balsamic vinegar

1 tablespoon (15 ml) Dijon mustard

1 tablespoon (15 ml) honey

1 small shallot, minced

1 clove garlic, minced

1 1/2 cups (360 ml) olive oil

Salt and pepper

For the salad

1 romaine heart

1 head red leaf lettuce, chopped

1 pear, wedged

1 apple, wedged

½ cup (120 ml) walnuts, toasted

1/2 red onion, wedged

2 slices bacon, cooked, chopped

6 ounces (170 g) blue cheese, crumbled

METHOD:

For the vinaigrette

In a shaker combine beer, balsamic vinegar, mustard, honey, shallot, garlic, olive oil, salt and pepper to taste.

For the salad

Preheat grill to high or 450 F (230 C).

Spray the grill toss onion wedges with the vinaigrette and place on the grill.

Cook two minutes to char, set aside to cool, and chop.

slice the apple and pear into wedges toss in the vinaigrette and place on the grill.

Grill for a minute and set aside to cool, then chop.

Half the romaine heart lengthwise toss in the vinaigrette place on the grill cut side down to char.

Cook for one-minute remove from the grill and chop.

In a serving bowl toss the romaine with the leaf lettuce, top with pear, apple, red onion, bacon, walnuts, and blue cheese.

Drizzle the wheat beer dressing over the composed salad and serve.

Note: Cooking times and temperatures will vary depending on the size and type of your barbeque.