Gorgonzola Pear Salad With Merlot Shallot Dressing |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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An elegant summer salad...found at The Fresh Market and tweaked slightly! Not sure why it was dubbed Merlot Shallot Dressing, as the original recipe calls for Rose. I used a Pinot Noir and enjoyed the results, so I think any lighter red will work well. Ingredients:
1 large shallot, finely minced |
2 cups light red wine |
1/4 cup red wine vinegar |
1 tablespoon brown sugar |
1 garlic clove, minced |
2 teaspoons dijon mustard |
3/4 cup olive oil |
salt and pepper, to taste |
5 ounces mixed baby greens |
1/2 cup gorgonzola, crumbled |
1/2 cup walnuts, toasted and chopped |
3 slices smoked bacon, cooked and crumbled (omit for vegetarian version) |
1 pear, cored, and chopped (can peel if desired) |
Directions:
1. Combine shallots and wine in a medium sauce pan over high heat. Bring liquid to a boil. Reduce heat to medium and simmer until reduced to 1/4 cup, about 20 to 30 minutes.
2. Let mixture cool completely. Add vinegar, sugar, garlic and mustard. Slowly whisk in olive oil. Season with salt and pepper. Refrigerate dressing until ready to serve.
3. In a large bowl, mix baby lettuce, cheese, walnuts and bacon. Add pears and toss with Merlot Shallot Dressing just before serving.
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