Pear & Brussel Sprout Salad

  • bacon, slices cut into 1/4″ pieces
  • ripe but firm Bosc pears, quartered, seeds removed
  • brussels sprouts, trimmed & halved
  • blue cheese, crumbled
  • olive oil
  • Glazed Pecans
  • salt, freshly ground pepper

Preheat oven to 400° F. Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine. Bake the brussel sprouts, cut side down, for 30 minutes.

Meanwhile, cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.

Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5–7 minutes.

Toss all of these together and sprinkle with a vinaigrette.

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About prhscience

A Science Educator and her students.
This entry was posted in Recipes, Salad, Side dish. Bookmark the permalink.

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