Here’s a salad that hits all the right notes. Imagine this: sweet pear roasted with thyme until fragrant and tender; dice of pancetta, crisped until the morsels are so light they melt in your mouth. A Port wine reduction is whisked into a warm vinaigrette that dresses baby mesclun leaves. Nutty, rich English Stilton cheese rounds out the flavor profile to create a most satisfying side. Side? Heck, this could be dinner!
Roasted Pear Salad with Pancetta, Stilton & Port Thyme Vinaigrette
Preheat the oven to 400 degrees. Halve 2 ripe but firm Bartlett or D’Anjou pears and remove the cores, using a paring knife. Place pear halves cut side down and, starting 1/2 inch from stem end (keeping stem intact), cut lengthwise into 1/2 inch slices.
Heat a skillet over medium heat. Dice the pancetta–it’s easier to do if you stick it in the freezer for a few minutes first–and add to pan. Lower heat slightly and saute, stirring frequently, until golden and fat has been rendered. Remove with a slotted spoon to a plate lined with paper towels to drain.
In a bowl, whisk the reduced Port with crumbled thyme leaves, red wine vinegar, kosher salt, black pepper and extra virgin olive oil. Toss baby mesclun leaves with the crispy pancetta and the dressing. Crumble English Stilton cheese. Serve the salad on a pretty plate, topped with some of the Stilton and a roasted pear half on the side. Ooh..this is definitely one of my favorites.
Serves 4:
2 ripe firm Bartlett or D’Anjou pears
fresh thyme sprigs
melted unsalted butter
kosher salt and freshly ground black pepper
Port Thyme Vinaigrette:
1/3 pound pancetta, in 1 thick chunk