Pear Salad with Feta, Bacon, Hazelnuts and Shallot Vinaigrette
- 1 tablespoon plus 1/2 cup olive oil
- 3/4 cup thinly sliced shallots
- 8 bacon slices
- 5 tablespoons Sherry wine vinegar
- 8 cups loosely packed and trimmed watercress (about 2 large bunches)
- 2 heads Belgian endive, trimmed, sliced crosswise
- 3 ripe pears, halved, cored, thinly sliced
- 3/4 cup crumbled feta cheese
- 1/3 cup husked toasted hazelnuts, coarsely chopped
- Heat 1 tablespoon oil in large nonstick skillet over medium heat.
- Add shallots; saute until tender and golden, about 8 minutes.
- Transfer to small bowl; cool.
- Cook bacon in same skillet until crisp.
- Transfer to paper towels; drain.
- Crumble bacon into small pieces.
- Whisk vinegar and remaining 1/2 cup oil in medium bowl to blend.
- Stir in shallots.
- Season dressing generously with salt and pepper.
- Combine watercress, endive and pears in large bowl.
- Pour dressing over salad and toss to coat.
- Sprinkle with feta cheese, hazelnuts and bacon and serve.
olive oil, shallots, bacon, sherry wine vinegar, endive, feta cheese, hazelnuts
Taken from www.epicurious.com/recipes/food/views/pear-salad-with-feta-bacon-hazelnuts-and-shallot-vinaigrette-1246 (may not work)