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Pear Salad with Feta, Bacon, Hazelnuts and Shallot Vinaigrette

4.7

(32)

Recipe information

  • Yield

    Serves 8

Ingredients

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

Preparation

  1. Step 1

    Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add shallots; sauté 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.

    Step 2

    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.

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