Created by Epicurious member Kathe Miller from Chelan, Washington, this beautiful salad has a wonderful presentation as well as a rich taste. Try it as a starter, or as a satisfying lunch. Miller recommends pears that are tender but crisp, giving the salad a divine texture and bite that is at once crunchy and juicy.

　　

Ingredients

Makes 4 servings

　　10 slices thick-cut bacon, cut into large dice

　　6 tablespoons extra-virgin olive oil

　　1/4 cup balsamic vinegar

　　1/4 teaspoon coarse sea salt

　　1/8 teaspoon freshly ground black pepper

　　4 cups (loosely packed) baby spinach leaves

　　1 Anjou pear, peeled, cored, and cut lengthwise into 1/4-inch-thick slices

　　3/4 cup coarsely grated Asiago cheese (about 5 ounces)

　　1/2 cup red bell pepper, cut into fine dice

　　2 tablespoons shallot, minced

　　

Step 1

1. In a large skillet over moderately high heat, sauté the bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel–lined plate to drain. Set aside.

　　

Step 2

2. In a medium bowl, whisk together the oil, vinegar, salt, and pepper. In a large bowl, toss the spinach with half the dressing.

　　

Step 3

3. Divide the spinach among 4 plates. Top with the pear slices. Sprinkle the bacon, cheese, red pepper, and shallot over each plate. Drizzle with the remaining dressing and serve immediately.