Amazing easy grilled pear salad.
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.
Whisk oil and vinegar into Port. Add salt, pepper and cayenne to taste.
Cook bacon in s skillet until crisp. Transfer to paper towels. Crumble into small pieces.
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.
Divide among 4 salad plates.
Top with and Roquefort.
Drizzle each with a couple tablespoons dressing and serve.
Remaining dressing can be stored in a covered container in the refrigerator for 2 weeks.