Grilled Cheese Pear Salad with Port Wine Dressing Recipe
Author: Aline Shaw
1cupof Port wine
1/4cupof apple cider vinegar
1tspwhole grain old fashioned mustard
1/2cupextra virgin olive oil
a sprig of rosemary
salt and pepper
4-5red pearswashed, cored and cut into slices
2 12ozpackages of queijo coalhocubed
1-2 5ozbag of baby arugula
1/4cupof 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.
Store any leftover dressing in an airtight container for up to a week in the refrigerator.