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5 from 9 votes

Grilled Cheese Pear Salad with Port Wine Dressing Recipe

Prep Time15 mins
Cook Time5 mins
Total Time20 mins
Author: Aline Shaw


  • 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


  • 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.
  • Meanwhile, grill the cheese in a non-stick skillet over medium to high heat and grill all sides. Set aside.
  • 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.
  • 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.
  • Serve immediately

Bom Apetite!!


    Store any leftover dressing in an airtight container for up to a week in the refrigerator.