Chef Jenn Louis, of the Portland restaurants Lincoln and Sunshine Tavern, developed this recipe for the Oregon-based Harry & David, longtime gourmet food and fruit purveyors, who passed it on to us. It’s a good one to make with a Comice pear, if you don’t have the recommended Harry & David pear on hand.

Steps

1. Make the bruschetta: In a large saucepan, heat 6 tablespoons olive oil. Once hot, brown the ciabatta on both sides, then set the bruschetta aside.
2. Make the salad: In a medium bowl, combine the arugula, shallot, hazelnuts, and blue cheese. Slice the pear thinly and add it to the salad. Cut the bacon in ¼-inch pieces while warm and add it to the salad. Dress with the reserved 2 tablespoons olive oil and balsamic vinegar. Season with Maldon salt and pepper.
3. Serve: Place one piece of bruschetta on each of four plates. Top with salad and drizzle additional extra-virgin olive oil and aged balsamic vinegar to taste.