This beautiful salad will be a simple yet fancy addition to your Thanksgiving dinner. Poaching a pear is so easy and the bacon and blue cheese just put this plate over the top!
For this salad you will need:
Two packages of Spring Mix/Baby Spinach lettuce
10 Seckel Pears
8 oz chunk of Oscar’s Blue Cheese
2 packages of Oscar’s Hickory Smoked Bacon ( Or your favorite flavor)
One Cup of Chopped Walnuts
For the Maple Cider Vinaigrette:
1/3 Cup Apple Cider Vinegar
2 Tablespoons of Pure Maple Syrup
1 Tablespoon of Dijon Mustard
1/4 Teaspoon of Salt
1/4 Teaspoon of Pepper
2/3 Cup of Olive Oil
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- This salad is a beautiful starter to your Thanksgiving Meal
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- These pears can be poached in the morning and kept in the refrigerator until serving time.
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- This Maple Vinaigrette can be prepared the day ahead.
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- Oscar’s Blue Cheese is aged to perfection!
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- For the dressing, whisk 1/3 cup Apple Cider Vinegar, 2 tablespoons of Pure Maple Syrup, One Tablespoon of Dijon Mustard, 1/4 teaspoon of Salt, 1/4 teaspoon of Pepper and 2/3 cup of Olive Oil. This can be made ahead in a container with a tight fitting lid. Just shake vigorously before pouring over salad.
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- You will need two packages of this Spring /Spinach mix. This should be enough to make 10 individual portions.
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- Peel the Seckel pears from top to bottom.
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- Place them in a small saucepan .
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- Use your favorite red wine or fruit juice to simmer the pears for about 25 minutes. ( You can add 1/2 cup of sugar if using the red wine)
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- You will need 20 slices of your favorite bacon. (about 2 packages)
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- The bacon can be made earlier in the day and kept at room temperature until ready to reheat and serve.
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- Place the bacon on a jelly roll tray lined with parchment, top slices with another piece of parchment and another tray. This will keep the bacon perfectly flat while you bake it for about 20 minutes in your 375 degree oven. ( This can be done, right before you put the Turkey in the oven!)
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- Assemble the salad , adding a sprinkle of Walnuts, Blue Cheese, Bacon, Pear and Dressing! Oh So Fancy!!
Tip:
If you are planning a buffet, this salad could certainly be made on one large serving platter.
Chowfancy 
Looks so Beautiful!! Date: Mon, 17 Nov 2014 14:44:58 +0000 To: flowergirl49@live.com
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Keri,
May I please have your recipe for the vinaigrette that you use for your beet salad? I think you call it “honey balsamic.” I just love it and have tried duplicating it with no luck.
Thanks!
Annette
Annette! I wrote out the recipe for the dressing and left it at the Market for you to pick up next time you are in! Happy Thanksgiving to you and your family and enjoy 🙂