Grilled Cheese Pear Salad with Port Wine Dressing
This pear salad recipe is full of delicious textures from peppery arugula, pears, pecans, and grilled cheese, all tossed in a port wine reduction dressing.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup of Port wine
- 1/4 cup of apple cider vinegar
- 1 tsp whole grain old fashioned mustard
- 1/2 cup extra virgin olive oil
- a sprig of rosemary
- salt and pepper
- 4-5 red pears (washed, cored and cut into slices)
- 2 12 oz packages of queijo coalho (cubed)
- 1-2 5 oz bag of baby arugula
- 1/4 cup of chopped pecans
Instructions
- 1
Add the Port wine to a sauce pan over medium to high heat and bring to a boil. Let it simmer uncovered until the wine is reduced to about 1/4 cup and is syrupy and coats the back of a spoon. Let it cool.
- 2
Meanwhile, grill the cheese in a non-stick skillet over medium to high heat and grill all sides. Set aside.
- 3
Add the wine reduction, the apple cider, the mustard, the olive oil, and the rosemary sprig to a mason jar or medium bowl. Shake the jar, or whisk until well blended, and season with salt and pepper.
- 4
Put the greens in a large serving bowl, drizzle the dressing (to your taste) and toss to coat. Top with the pecans, the grilled cheese and the pears.
- 5
Serve immediately