Bosc pears are the best pears to use for this elegant Sautéed Pears with Bacon and Mustard Dressing appetizer or side dish. The bacon and toasted walnuts add both great flavor and eye appeal. Nice for a special occasion.
Tip : This salad can be served at room temperature but I prefer to serve it as a warm salad. In fact, I like the bacon a bit warm so I toss the bacon back in the pan with the pears just before serving.
Ingredients
- 6 oz double smoked slab bacon cut into 1/4" lardons (1/4"x1/4" pieces)
- 3-4 whole Bosc pears quartered, seeds removed
- 1 lemon, for drizzling on pears
- 1/2 cup toasted walnuts
Dressing
- 1 tbsp white wine vinegar
- 1 tbsp whole grain mustard
- 3 tbsp walnut or olive oil
- kosher salt and black pepper
Instructions
Gather all ingredients before starting recipe.
- Combine 1 tbsp white wine vinegar, 1 tbsp whole grain mustard, 3 tbsp walnut or olive oil in a small bowl, season with kosher salt and black pepper.
- Sauté 6 oz double smoked slab bacon in a medium skillet over medium heat, stirring occasionally, and cook until the bacon turns golden. About 10-12 minutes.
- Quarter 3-4 whole Bosc pears and remove seeds and set aside if not using immediately. Drizzle with juice of 1 lemon to prevent pears from turning brown.
- Remove bacon from pan and set aside. Drain all but about 1 tablespoon of fat from pan.
- Toast 1/2 cup toasted walnuts in the same skillet until the nuts become aromatic. Set aside.
- Add quartered pears to pan and season well with salt and pepper.
- Increase heat to medium high and sauté pears until they turn a golden brown about 5-7 minutes. Do not turn too often. Remove from skillet to a platter.
Serving
- Drizzle pears with dressing and sprinkle the toasted walnuts and bacon on top. Add a few micro greens or baby arugula before serving,
