Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette

Ingredients

• 2 cups ruby port
• 1 shallot, sliced
• 1 cup good quality olive oil
• 3 tablespoons red wine vinegar
• salt & freshly ground black pepper
• 1 pinch cayenne pepper
• 1 large firm and ripe bosc pear
• 8 cups mixed baby greens
• 1/2 cup Roquefort cheese, crumbled

Directions

1. In a medium-sized saucepan, bring port and shallot to a boil. Reduce heat and simmer until reduced to 1/2 a cup. Strain into bowl. Cool.
2. Whisk oil and vinegar into Port. Add salt, pepper and cayenne to taste.
3. Cook bacon in s skillet until crisp. Transfer to paper towels. Crumble into small pieces.
4. Cut unpeeled pear into 1/4 inch slices and brush oil. Grill on a preheated barbecue or sautee in a skillet until golden brown in spots, about 2 minutes per side. Cool.
5. Divide among 4 salad plates.

Top with and Roquefort.

1. Drizzle each with a couple tablespoons dressing and serve.
2. Remaining dressing can be stored in a covered container in the refrigerator for 2 weeks.