Grilled Pear and Mizuna Salad with Pear Brandy Dressing

Northern Michigan Recipes: The Intentional Minimalist blogger Kristin Celeste Shroeger never disappoints with her wholesome and downright delicious meals! This minimalist farm-to-table recipe is created with local fresh produce paired with homemade infused oils, dressings, marinades, pestos and sauces. By eating seasonally, we reap the benefits of good health through nutrition from fresh, unprocessed and sustainable produce.

Look for more of Kristin's fresh and tasty recipes on her blog The Intentional Minimalist!


  • Homemade lemon infused olive oil (recipe link)
  • Farm fresh local pear
  • Farm fresh local baby red onion
  • Farm fresh local bacon
  • Farm fresh local mizuna
  • Farm fresh local chives
  • Local fromange blanc
  • Local pear brandy
  • Local maple syrup
  • Sea salt
  • Ground pepper


Heat metal grill pan over medium heat with one tablespoon lemon infused olive oil. Per salad, slice one pear into three sections, place in grill pan and grill for one-two minutes. Reserve grilled pears. Slice one baby red onion per salad and add to the grill pan with two slices per salad of bacon. Cook the bacon and red onion for a few minutes in the left over lemon oil from the pears. Reserve bacon and red onion rings. Add one tablespoon lemon infused olive oil, one tablespoon pear brandy and one tablespoon maple syrup to pan and stir over low heat for one minute. Mince one teaspoon chives per salad. Remove stems from mizauna leaves and plate two cups mizuna per salad. Plate pears on salad with red onion rings. Cut bacon stips in half and place one teaspoon fromange blanc on the end of bacon. Roll bacon up and place on salad (repeat with four bacon wraps per salad). Sprinkle salad with minced chives, drizzle a few teaspoons warm pear brandy dressing and season with sea salt and ground pepper.