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Perfect Pear Salad

['10 slices thick-cut bacon, cut into large dice', '6 tablespoons extra-virgin olive oil', '1/4 cup balsamic vinegar', '1/4 teaspoon coarse sea salt', '1/8 teaspoon freshly ground black pepper', '4 cups (loosely packed) baby spinach leaves', '1 Anjou pear, peeled, cored, and cut lengthwise into 1/4-inch-thick slices', '3/4 cup coarsely grated Asiago cheese (about 5 ounces)', '1/2 cup red bell pepper, cut into fine dice', '2 tablespoons shallot', 'minced']

1. In a large skillet over moderately high heat, sauté the bacon, stirring occasionally, until crisp, 10 to 12 minutes. Using a slotted spoon, transfer to a paper-towel–lined plate to drain. Set aside.
2. In a medium bowl, whisk together the oil, vinegar, salt, and pepper. In a large bowl, toss the spinach with half the dressing.
3. Divide the spinach among 4 plates. Top with the pear slices. Sprinkle the bacon, cheese, red pepper, and shallot over each plate. Drizzle with the remaining dressing and serve immediately.

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