We’re pleased to announce the first runner up in our Autumn recipe competition; Helen Huxley’s Balsamic Pear and Smoked Bacon Salad. This salad is packed with seasonal flavour. The savoury and sweet ingredients make this light meal a real treat for the taste-buds.
This is why Helen loves this recipe:
“This is a quick and tasty recipe for when you want a salad and something warm but not anything stodgy. It is easy to prepare and nice with crusty bread. Split into 4 portions and serve as a starter at a dinner party, have it is a fantastic lunch or a quick supper!”
Balsamic Pear and Smoked Bacon Salad
Prep time: 5 minutes
Cooking time: 10 minutes
- 50g pine nuts, toasted
- 6 rashers of smoked, streaky bacon, chopped
- 1 pear, halved then quartered
- 2 tablespoons balsamic vinegar
- 2 teaspoons honey
- 100g blue cheese
- Mixed salad leaves, to fill 2 bowls
- Copper Tri-ply 12cm Mini Frying Pan
- Copper Tri-ply 24cm Frying Pan
- Chopping board
- 2 large bowls
- Begin by toasting the pine nuts in a mini frying pan and then set aside.
- Chop the bacon, dry fry until crisp and then remove from pan.
- Core and chop the pear in half, chop each half into quarters and then place these into a larger frying pan.
- As the pears are browning add the balsamic vinegar and honey and leave to reduce. Once reduced return the bacon and pine nuts to the pan to warm.
- Fill 2 bowls with mixed salad leaves and then pour the bacon and pear mixture, along with the hot dressing, over the leaves.
- Finish by crumbling 50g of blue cheese over each bowl and enjoy!