45. BACON, PEAR, and BLUE CHEESE SALAD

Serves 6


NOTE: Seckel pears work best for this salad, but others, such as Forelle, make a good substitute. If small pears are not available, use four to five Bosc pears and cut into quarters rather than halves.

4 cups apple cider
1 small baguette, cut diagonally into twelve 1/2-inch slices
8 tablespoons (1 stick) unsalted butter, melted
9 Seckel pears
Juice of 1 lemon
8 medium shallots, peeled and cut into quarters
2 teaspoons sugar
1 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
6 slices thick slab (6 ounces) bacon, cut crosswise into 1-inch squares
2 bunches watercress, washed and large stems removed
1/2 pound blue cheese

Place cider in a medium saucepan, and bring to a boil. Cook until reduced to 1/2 cup, about 30 minutes. Cider should have a syrupy consistency. Remove from heat, and keep warm.

Preheat the oven to 400º. Make croutons: Place bread slices on a baking sheet, and brush with 4 tablespoons butter. Toast until golden brown, about 10 minutes. Set aside to cool completely.

Cut pears in half; remove seeds with a small melon baller, and discard. Place pears in a medium bowl. Squeeze lemon juice over, and toss to combine. Add shallots to bowl. Drizzle with remaining 4 tablespoons melted butter; sprinkle with sugar, salt, and pepper; and toss to coat. Place in roasting pan, pears cut side down. Roast until golden brown and soft when pierced with a knife, 35 to 45 minutes, stirring occasionally and gently with a wooden spoon.

While pears are cooking, heat a large skillet over medium-high heat. Add bacon, and sauté until golden, about 3 minutes. Transfer to paper towels to drain; set aside. Remove pears and shallots from pan, and keep warm.

Arrange watercress on six serving plates, top with warm pear mixture, and sprinkle with bacon. Place two croutons with a piece of blue cheese on each plate. Drizzle reduced cider over salad. Serve immediately.


courtesy of: Martha Stewart