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,