Grilled Pear Salad With Bacon, Roquefort and Port Vinaigrette

• 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
• 4 slices bacon
• 1 large firm and ripe bosc pear
• 8 cups mixed baby greens
• 12 cup fresh mushrooms, sliced
• 12 cup Roquefort cheese, crumbled

1. In a medium-sized saucepan, bring port and shallot to a boil.
2. Reduce heat and simmer until reduced to 1/2 a cup.
3. Strain into bowl.
4. Cool.
5. Whisk oil and vinegar into Port.
6. Add salt, pepper and cayenne to taste.
7. Cook bacon in s skillet until crisp.
8. Transfer to paper towels.
9. Crumble into small pieces.
10. Cut unpeeled pear into 1/4 inch slices and brush oil.
11. Grill on a preheated barbecue or sautee in a skillet until golden brown in spots, about 2 minutes per side.
12. Cool.
13. Divide among 4 salad plates.
14. Top with equal portions of bacon, pear slices, mushrooms, walnut and Roquefort.
15. Drizzle each with a couple tablespoons dressing and serve.
16. Remaining dressing can be stored in a covered container in the refrigerator for up to a month.

ruby port, shallot, olive oil, red wine vinegar, salt, cayenne pepper, bacon, pear, mixed baby greens, fresh mushrooms, roquefort cheese

Taken from www.food.com/recipe/grilled-pear-salad-with-bacon-roquefort-and-port-vinaigrette-234053 (may not work)