A delicious Fall salad, featuring fresh pears, dried cranberries, pecans, goat cheese and a bit of bacon. One of my favourite salads any time of year!
1headromaine lettucechopped in to bite-sized pieces
5slicesbaconcooked, cooled and crumbled
1/2cuppecan halvesroughly chopped
2mediumpearscored removed and roughly chopped (peeled or un-peeled)
Poppy Seed Salad Dressing:
1Tbspgranulated white sugar
1 1/2Tbspwhite vinegaror white wine vinegar
1Tbspvegetable oilor canola, or other neutral tasting oil
Pinchsalt and pepper
Balsamic Glazefor drizzling
Cook bacon until crisp. Set aside to cool, then crumble.
Prepare the salad dressing by combining all ingredients and whisking until smooth, thickened and creamy. Set aside.
Add chopped romaine to salad bowl. Top with dried cranberries, pecans, chopped pear and crumbled goat cheese. Drizzle with some of the poppy seed dressing. Toss to combine, adding more dressing if needed.
Drizzle top with balsamic glaze. Serve and enjoy
Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!