Baked Pear Salad with Belly Bacon and Walnuts

INGREDIENTS

  • 2 Ripe pears
  • 6 rashers Belly Bacon
  • 4 strips Lemon zest
  • ½ cup Walnut
  • 1 cup Rocket Leaves
  • 1 tspn Lemon Juice
  • To taste Freshly ground black pepper
  • To taste Salt flakes
Print Recipe

Peel, core and slice the pears into eighths.

Cut the bacon into 3 centimetre pieces.

Heat the Olive Oil in a heavy based frying pan, add the pears and sauté for 3 to 4 minutes, then add the bacon and lemon zest.

Add the whole walnuts and toss through.

Continue to cook until the pears are golden and the bacon crispy.

Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary.

Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad.