- 1 cup walnut halves, toasted
- 8 ounces sliced bacon
- 3 Bosc pears, sliced
- Nonstick vegetable oil spray
- 2 cups ruby Port
- 1 shallot, sliced
- 1 cup olive oil
- 3 tablespoons red wine vinegar
- 12 cups mixed baby greens
- 3/4 cup crumbled Roquefort cheese
- Preheat oven to 350°F. Spread walnuts on baking sheet. Bake until toasted, about 5 minutes. Cook bacon in heavy medium nonstick skillet over medium-high heat until crisp and brown, about 5 minutes. Using slotted spoon, transfer bacon to paper towels to drain. Coarsely chop bacon. Prepare barbecue (medium heat) or preheat broiler. Cut pears into 1/4-inch slices and spray lightly with nonstick spray. Grill or broil pear slices until brown in spots, about 2 minutes per side.
- Bring Port and shallot to boil in heavy medium saucepan; reduce heat to medium-low and simmer until reduced to 1/2 cup, about 10 minutes. Strain into large bowl; cool. Whisk oil and vinegar into Port. Season with salt and pepper.
- Add greens, cheese, walnuts, bacon and pears to dressing in bowl and toss to coat. Divide among plates and serve.