Sweet and salty flavors in snacks and desserts beckon us with their enticing balance. Here’s an unexpectedly awesome combination of sweet-salty flavor and soft-crunchy texture.
Serves 6 as a salad course or light lunch
3 firm pears, such as Bartlett or Comice, halved and cored
1 Tablespoon unsalted butter, melted
1 teaspoon brown sugar
1 teaspoon finely chopped fresh rosemary
Coarse salt and freshly ground pepper
8 ounces Bellwether Farms Whole Milk Basket Ricotta
1 small shallot, finely chopped
3/4 pound thick-sliced bacon, cooked until crisp and roughly chopped (reserving bacon fat)
¼ cup sherry wine vinegar
½ cup extra virgin olive oil
1 bunch watercress, tough stems removed
1 head frisee, torn into bite-size pieces
Optional – 1 cup walnuts, toasted and chopped
Preheat oven to 350 degrees. In a medium bowl, toss halved pears with butter, sugar, and rosemary. Season with salt and pepper. Transfer pears to a baking sheet, cut-side up, and roast until tender and well browned, 20 to 25 minutes. Remove pears from the over and mound 2 Tablespoons of Ricotta into each scooped-out core. Return to oven for 10 minutes to warm the cheese.
In a medium bowl, combine shallot, bacon, and vinegar. Slowly whisk in olive oil and 2 tablespoons of bacon fat. Season with salt and pepper. Set aside.
In a large bowl, combine greens. Drizzle with enough vinaigrette to coat and toss to combine. Transfer to a large platter, and top with roasted pears and sprinkle with walnuts if using. Spoon remaining vinaigrette over pears and serve immediately.
Hint: We like to substitute Bellwether Farms Fromage Blanc for the Ricotta – both are delicious!