"I can’t think of a better way to eat your fruits and veggies than in this salad! This salad is everything a fall salad should be. Opposites attract! Sweet pears, slightly bitter arugula, smoky bacon, salty parmigiano, and buttery walnuts…your taste buds are ready for the party!
Tossed in a simple, fresh vinaigrette is all you need to compliment pear season in the best way possible. The step-by-step video is on my YouTube channel!"
Pear Salad with Bacon, Walnuts & Parmigiano
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Prep time: 20mins
Cook time: 15mins
Serves or Makes: 4
Recipe Card
ingredients
- 5 ounces arugula
- 1/2 pound diced bacon
- 1/2 cup finely chopped walnuts
- 3/4 cup finely grated parmigiano reggiano cheese (or sub grana padano for a less expensive option)
- 1 quartered and sliced Bartlett pear
- 1/3 cup extra virgin olive oil
- 3 tablespoons white balsamic vinegar
- 1 teaspoon honey
- Salt & pepper, to taste
Method
Step 1
For bacon: Cook bacon in a dry pot over medium-high heat until crispy, about 10-15 minutes. Use a slotted spoon to remove bacon from pot and set aside to let cool. Drain excess fat (juices), leaving just the bacon drippings in the bottom of the pot. Scrap bacon drippings into the bowl that you will make the dressing.
Step 2
For dressing: In the bowl with the bacon drippings, add white balsamic, honey, olive oil, and salt and pepper to taste. Go light on the salt because the bacon and parm are salty! Whisk together.
Step 3
To assemble: In a large salad bowl, add arugula, cooled bacon, walnuts, parmigiano, and whisked dressing. Toss to combine. Plate salad, topping with pear slices and black pepper.