Lena from Lena’s Kitchen pairs peppery arugula with sautéed pears, bacon, toasted pecans, and a champagne mustard vinaigrette for a salad sure to impress.
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Serving Size
6
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Total Time
30 minutes
Ingredients
6 slices of bacon, sliced 1/4 inch thick
4 firm Bosc pears, quartered, seeds removed
Kosher salt
1 tablespoon champagne vinegar
1 tablespoon whole grain mustard
2 tablespoons olive oil
1 tablespoon bacon fat
1 tablespoon honey
1/4 cup pecans
2 cups arugula
Directions
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Cook the bacon until crispy, remove with a slotted spoon. Reserve bacon fat, leaving 1 tablespoon in the same pan.
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Cut the pears into quarters and then sauté on medium heat in the bacon fat until golden brown on both cut sides. Set aside.
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Toast the pecans in the same pan until golden brown.
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Make the dressing by adding champagne vinegar, grainy mustard, olive oil, bacon fat, honey and salt, mix well to combine, taste for salt and adjust to liking.
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In a serving platter add the arugula, pears, bacon, pecans and drizzle with the mustard dressing.
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