Bacon, Gorgonzola & Pear Salad with a Brandy Vinaigrette

I am a fan of simple, flavorful salads that incorporate many different flavors — in this case, I’ve made a comforting winter salad with a tasty shallot (and brandy) vinaigrette. Comforting — because, well, BACON. How do you make boring lettuce leaves taste better?! Add bacon.. then add some Gorgonzola, or really ANY cheese — you have my attention. Here, I paired the greens with some warm crumbled bacon, fresh sliced pears, toasted walnuts, sliced red onion and Gorgonzola cheese.  

I serve this salad with a shallot vinaigrette (with a little booze snuck in there). Once it’s all mixed together, I added the dressing to a little bottle with a screw-on lid, so it’s easy to shake up before serving. A small mason jar would work too. This made enough for about 6-8 small salads, or 4 larger salads. I like to make at night, enjoy and have leftovers to take to work. I keep the ingredients in separate bags for next day toting though.

Add your dressing, and enjoy!

Bacon, Gorgonzola & Pear Salad with a Brandy Vinaigrette

2015-12-22 22:11:52

Yields 6

Torn green and purple leaf lettuce tossed with a sherry-shallot vinaigrette dressing, crisp warm bacon, red onion, toasted walnuts, pears and gorgonzola cheese.

Write a review

Save Recipe

Print

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

Prep Time

10 min

Cook Time

15 min

Total Time

25 min

For the Vinaigrette

1/4 cup minced shallot

3 tablespoons lemon juice

1/2 tsp. fresh chopped thyme

2 tablespoons Brandy

2 tablespoons apple cider vinegar

2 teaspoons agave

1/2 cup extra-virgin olive oil

For the Salad

Green and purple leaf lettuce

6 strips bacon, cooked and crumbled

Gorgonzola cheese

1/2 cup walnuts

1/2 red onion, thinly sliced

1 pear, peeled & sliced

For the Vinaigrette

1. In a medium bowl, whisk together shallots, lemon juice, thyme, brandy, apple cider vinegar, and agave. Slowly stream in the olive oil, while whisking to emulsify. Set aside.

For the Salad

1. Tear lettuce leaves in small pieces and add to a large bowl. Toast your walnuts in a small skillet until fragrant (about 5 minutes). Cook bacon until crisp (on the stovetop or in the oven). Crumble.
2. Add pears, onion, cheese, bacon, and gorgonzola to the lettuce, and toss in the dressing.

By Whitney

That Square Plate https://www.thatsquareplate.com/