Aly'S Special Summer Salad

• 2 large bag of washed field greens
• 6 bosc pears
• 1 lb of bacon fried and patted dry. Retain fat for later use.
• 1 lb walnut halves unsalted
• 3/4 lb roquefort cheese crumbled or any blue veined cheese
• Champagne Vinegar
• Extra Virgin Olive Oil
• Cracked black pepper
• Sea Saly

1. Poach pears in boiling water until fork tender. Shock in cold running water until cool. Peel with vegetable peeler under cold water. Reserve one pear for garnish. Dice remaining pears in 3/4 inch cut, remove pits and stems. Cut the garnish pear in half lengthwise and fan out for plate presentation.
2. Place 6 tablespoons of the reserved bacon fat in a saute pan and heat to medium high. Add walnuts and saute for 4-5 minutes, careful not to darken to much. Put aside and cool.
3. Add oil to the vineger slowly while continously whisking. stop occasionaly to taste. Add salt and pepper. Make the dressing to your liking, not recipe standards.
4. Assembly
5. On two large dinner plates place a nice mound of lettuce.
6. Top with the bacon, cheese walnuts, and pears. Drizzle with the dressing. Add salt and pepper and garnish with the pear fan. Enjoy

greens, bosc pears, bacon, walnut halves, roquefort cheese, vinegar, extra virgin, pepper

Taken from www.epicurious.com/recipes/member/views/alys-special-summer-salad-1205903 (may not work)