Autumn Grilled Pear Salad
4 Master Cut Ribeye Steaks
McCormick Montral Steak Seasoning
2 Tbs. Christopher Ranch Crushed Garlic
1 cup Mushrooms, sliced
2 garlic cloves
1/4 cup green onions
2 Tbs. olive oil
2 Tbs. butter
1/2 cup red cooking wine
Prepping the Pear:
Peel the Pear up to the stem leaving a small crown. Cut Pear in half. With a melon bailer, remove the seeds. Slightly poach the Pear and set aside to cool. Slice the Pancetta into small, diced lardoons and cook until they are crispy (save the rendered fat, keep warm, to add to the vinaigrette.) Cut the Grapes into quarters, vertically, and set aside.
Pick the Rosemary and blanch. Chop finely and set aside. In a separate bowl, combine the Ver Jus, Mustard, and a pinch of Salt and Pepper. Slowly drizzle the Olive Oil into the mixture until you have equal amounts of Oil and Vinegar. Be sure to continuously whisk the Vinaigrette to achieve emulsification. Whisk the Rosemary into the Vinaigrette. Add the rendered Bacon Fat into the mixture immediately before serving. The Fat should be hot and the Vinaigrette should be at room temperature.
Cut a Baguette on the diagonal to make 12 Crostinis. Liberally coat with Olive Oil and Pepper. Toast in a 300ºF oven for 12 to 15 minutes, until the Crostinis are a crispy, light, golden brown.
To Plate: On a very hot grill, quickly grill one side of the Pear to make grill marks, about 20 to 30 seconds. From the top of the Pear at the stem, slice four even slices. Lay your knife against the Pear to fan the slices. Place the Pear, grill marks up, fanned over the plate, criss-crossed on top of each other. Toss the Grapes, Mixed Greens, and Bacon with the vinaigrette to coat the leaves. Add a pinch of Salt. Place some Salad at the point of the top of the Pears. Do not cover the Pears. Drizzle a small amount of the Vinaigrette over the Pears. Crumble Gorgonzola around the perimeter of the plate, not on the Salad. Garnish with Edible Purple Flowers.