Ingredients
- 5 heads baby iceberg lettuce
- ½ cup rehydrated dried cherries
- ½ cup chopped pecans
- 5 pears
- 2 quarts water
- 4 tablespoons chai tea
- 1 tablespoon rice wine vinegar
- ½ cup hot water
- 1 pound bacon
- 1 cup apple cider vinegar
- 2/3 cup buttermilk
- 1 2/3 cups mayonnaise
- 2 cups sour cream
- 4 tablespoons minced onion
- 4 tablespoons minced garlic
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Tabasco sauce
- 1 tablespoon finely chopped fresh parsley
- 1 tablespoon finely chopped fresh thyme
- ½ pound smoked bleu cheese, finely crumbled
Instructions
To make the vinaigrette: Combine all ingredients except bleu
cheese and whisk until well combined
and smooth. Stir in bleu cheese.
To make the Chai tea poached pears: Peel, halve, core and remove stems from pears. Bring water to boil and add chai tea. Steep tea for 5 minutes. Strain liquid and poach pears in liquid for about 30 minutes, until pears are soft.
To make the candied bacon: Preheat over to 350°. Mix sugar, vinegar and water. Lay out bacon on sheet pan and cook in oven until almost done. Brush sugar mixture liberally on both sides of bacon and fi nish cooking in oven for 5 minutes. Cut lettuce into quarters and lay 2 wedges on each plate. Drizzle with vinaigrette and top salad with cherries, pecans, candied bacon and poached pears.
Recipe created by Head Chef Dan Nichols, Quaff On! Bloomington
