Pear and pomegranate salad with late harvest riesling vinaigrette, candied bacon, and spiced pecans
Instructions:
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, cut into bite-sized pieces ;
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- Unless the skins are thick or blemished, don’t peel the pears and apple. Core and cut into thin slices or matchsticks. Place in a bowl and toss gently with about 1⁄4 cup of the vinaigrette to prevent browning.
- Toss the salad greens with enough vinaigrette to moisten and spread onto a large serving platter or serving plates.
- Arrange the pears, apple, pomegranate arils, candied bacon, blue cheese, and spiced pecans over the greens. Drizzle any remaining vinaigrette over the salad. Sprinkle with micro greens, if using, and serve straightaway.
- What else works? You can use Asian pears in place of regular pears. Try red seedless grapes or champagne grapes in place of the pomegranate. You can also use other greens, although small leafy greens work better than crisp lettuce. You can also simplify the recipe by using unglazed pecans and bacon that is not candied.