Blue Moonandreg; Spring Salad

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  • Yield: 4 servings
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5 pears, peeled and cored

1 cup sugar

4 oz. Blue Moon Belgian White*

2 oranges, zested

6 tbsp. cooked, crispy bacon, chopped

2 oz. parsley

1 oz fresh basil

2 cans Mandarin oranges, drained

8 oz. corn oil

8 oz. mixed greens

1 log mozzarella, sliced thin


  1. Description
  2. With spring weather making its appearance, the patio is the perfect place to enjoy this dish of buffalo mozzarella, bacon and Blue Moon marmalade, and orange-basil dressing.
  3. Pairing
  4. The light, spicy citrus flavors Blue Moon® Belgian White Belgian-Style Wheat Ale complement this spring salad.
  1. To make the marmalade, in a large, non-stick pot, stew pears, sugar, Blue Moon Belgian White* and zest. Slowly simmer about 2 - 3 hours. Should yield 3 cups of marmalade. When cool, add the bacon and refrigerate.
  2. To make the orange-basil dressing, in a food processor or blender, buzz the parsley and basil until smooth. Add the oranges then slowly add the oil. Put salad on the bottom of the plate. Drizzle with dressing then add sliced mozzarella and top with the marmalade.
  3. *Belgian-Style Wheat Ale