Balsamic Pear and Smoked Bacon Salad

This recipe was given to us by 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!”

Serves: 2

Prep time:  5 minutes

Cooking time: 10 minutes 

Ingredients

• 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

Equipment

• Copper Tri-ply 12cm Mini Frying Pan
• Copper Tri-ply 24cm Frying Pan
• Chopping board
• Knife
• 2 large bowls

Cooking Method

1. Begin by toasting the pine nuts in a mini frying pan and then set aside.
2. Chop the bacon, dry fry until crisp and then remove from pan.
3. Core and chop the pear in half, chop each half into quarters and then place these into a larger frying pan.
4. 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.
5. Fill 2 bowls with mixed salad leaves and then pour the bacon and pear mixture, along with the hot dressing, over the leaves.
6. Finish by crumbling 50g of blue cheese over each bowl and enjoy!