Field Greens With Roasted Bacon Wrapped Pears Food

FIELD GREENS WITH ROASTED BACON-WRAPPED PEARS

Field Greens With Roasted Bacon-Wrapped Pears image

Make and share this Field Greens With Roasted Bacon-Wrapped Pears recipe from Food.com.

Provided by southern chef in lo

Categories Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

12 slices bacon (Oscar Mayer ready to serve bacon)
3 large pears, peeled and quartered
6 cups mixed salad greens
2/3 cup pecans, toasted
2/3 cup shaved parmesan cheese
apple-ginger vinaigrette

Steps:

Wrap one slice of bacon around each pear quarter, and secure with a wooden pick. Place pear quarters on a wire rack in a 15- x 10-inch jelly-roll pan.
Bake pears at 350°F for 10 minutes.
Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese. Place 3 pear quarters on each salad, and serve with Apple-Ginger Vinaigrette.
Note: For testing purposes only, we used Oscar Mayer Ready to Serve Bacon.

Nutrition Facts : Calories 407.4, Fat 28.9, SaturatedFat 7.6, Cholesterol 31, Sodium 456.6, Carbohydrate 30, Fiber 7.1, Sugar 17.8, Protein 11.5

FIELD GREENS WITH PEARS AND BLUE CHEESE

Field Greens with Pears and Blue Cheese image

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 pears
4 to 6 ounces mixed field greens (4 to 6 cups), washed and dried
1 cup toasted walnuts, coarsely chopped
8 ounces Maytag blue cheese, crumbled (1 1/2 cups)
Port-Shallot Dressing, recipe follows
Salt and freshly ground black pepper
2 cups ruby port
1/2 cup thickly sliced shallots
1 tablespoon red wine vinegar
1/2 cup extra virgin olive oil
Salt and freshly ground pepper

Steps:

Just before serving time, peel, core, and slice the pears. Combine the greens, pears, walnuts, and blue cheese in a large salad bowl. Drizzle half the Port-Shallot Dressing over the top and toss. Drizzle in the remaining dressing, tossing until the greens are well coated-you may not need to add all the dressing. (Leftover dressing can be kept refrigerated for up to 1 week for another use.) Season with salt and pepper, and toss again.
Place on chilled salad plates and serve.
Pour the port into a small heavy saucepan over medium heat. Add the shallots and bring to a boil. Reduce the heat to low and cook for 15 minutes, or until the port is reduced to 2/3 cup without the shallots. Set aside to let cool.
Pour the port and shallots into the conainer of a blender and puree. Add the vinegar and blend well. While the motor is running, drizzle the oil through the hole in the blender top and continue to blend until emulsified and smooth. Season with salt and pepper, to taste. Set aside; refrigerate if not using immediately.

GREEN BEANS AND PEARS WITH BACON

Green Beans and Pears with Bacon image

This recipe comes from Hamburg, Germany where it's called 'Bohnen und Birnen mit Speck.' It's a delicious variation of a traditional dish.

Provided by MARILYN PERZIK

Categories Side Dish Vegetables Green Beans

Time 55m

Yield 4

Number Of Ingredients 5

Ingredients

½ pound thick sliced bacon, cut into 1 inch pieces
1 pound fresh green beans, trimmed and cut into 1 1/2-inch pieces
3 Bosc pears, cored and cut into quarters
1 quart water
salt and pepper to taste

Steps:

Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until partially cooked but not brown, 5 to 6 minutes; drain on paper towels.
Combine the drained bacon, green beans, and pears in a large saucepan; pour enough water over the mixture to cover. Bring to a boil; reduce the heat to low and simmer until cooked and tender, about 30 minutes.
Remove from the pan to a serving dish with a slotted spoon, draining excess water. Season with salt and pepper to serve.

Nutrition Facts : Calories 207.5 calories, Carbohydrate 27.6 g, Cholesterol 20.4 mg, Fat 8 g, Fiber 7.7 g, Protein 9.4 g, SaturatedFat 2.6 g, Sodium 442.5 mg, Sugar 13.8 g

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