Pear, Stilton & Bacon Salad with Grey Poupon® dijon mustard dressing

Submitted by: Paul Carter, Executive Chef, The Phoenician, Scottsdale, Ariz.

by C&RB Staff (editor@clubandresortbusiness.com)
May 2007
 

Amt Ingredient
4 ripe pears, cored and cut into eights
4 tbsp. fresh chervil, chopped
4 tbsp. fresh flatleaf parsley, chopped
4 tbsp. fresh dill, chopped
4 tbsp. fresh chives, chopped
1 tbsp. olive oil
8 slices back bacon, cut into fine strips
6 oz. Stilton, crumbled

For the dressing:
Amt Ingredient
2 tbsp. white wine vinegar
4 tsp. Grey Poupon® dijon mustard
6 tbsp. olive oil
1 tbsp. fresh parsley, chopped
salt and freshly ground black pepper

Procedure:
• Place the pear slices, cheese and fresh herbs in a bowl; toss to mix well.
• Heat one teaspoon of olive oil in a non-stick frying pan. Add the bacon and fry for 2 to 3 minutes, until crisp and golden.
• Add the bacon to the salad and toss together.
• To make the dressing, place the vinegar, mustard, three tablespoons of olive oil, parsley, and salt and freshly ground black pepper in a bowl, and whisk to combine.
• To serve, drizzle the dressing over the bacon and pear salad and mix well; adjust the seasoning with salt and freshly ground black pepper.