The third installment to the Thanksgiving menu is Pear Salad with Poppy seed dressing.
4 cups various greens (Boston, Bibb, spinach, freesia, endive)
4 large pears –ripened
4 slices good bacon – cooked (I like to use prosciutto)
¼ cup pomegranate seeds
¼ cup feta or Gorgonzola cheese
¼ cup candied pecans
Combine all ingredients and toss with dressing.
POPPY SEED DRESSING
½ cup sugar
2 teaspoons dry mustard
¼ teaspoon salt
4 Tablespoons cider vinegar
3 Tablespoons red onion, minced
¼ cup mayonnaise
¼ cup olive oil
1 Tablespoon Poppy seed
In a blender combine all ingredients except poppy seeds and blend well. Add the poppy seeds and stir with a spoon.
Instead of frying bacon (or in my case prosciutto) I prefer to cook it on a parchment paper lined sheet pan. Oven temperature should be 350 degrees. The prosciutto cooks in about 8 minutes. Bacon will take about 15-20 minutes.
Once again, the tasty food is a victim of my crummy camera.