Pear Salad with Bacon and Sherry-Wine Vinaigrette

Ingredients in this Recipe

1 Asian pear
1 bunch watercress, tough stems removed
1 head frisee, torn into bite size pieces
1 small shallot, finely chopped
1 tablespoon unsalted butter, melted
1 teaspoon finely chopped fresh rosemary
1 teaspoon sugar
1/2 cup extra virgin olive oil
1/4 cup sherry wine vinegar
2 Belgian endives, 1 separated and 1 sliced crosswise 1/4 inch thick
3 pears, such as Bartlett or Comice, halved and cored
3/4 pound thick sliced bacon, cooked until crisp and roughly chopped (reserving bacon fat)
Aged manchego cheese, shaved, for garnish
Coarse salt and freshly ground pepper

See Full Recipe at Martha Stewart