Field Greens With Roasted Bacon Wrapped Pears Recipes

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SAUTéED PEARS WITH BACON AND MUSTARD DRESSING



Sautéed Pears With Bacon and Mustard Dressing image

Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.

Provided by Chris Morocco

Categories     Bon Appétit     Pear     Walnut     Side     Bacon     Thanksgiving

Yield 8 servings

Number Of Ingredients 8

6 ounces slab bacon, sliced 1/4" thick, slices cut into 1/4" pieces
4 ripe but firm Bosc pears, quartered, seeds removed
Kosher salt, freshly ground pepper
1 tablespoon white wine vinegar
1 tablespoon whole grain mustard
1 tablespoon, plus 2 teaspoons walnut oil or olive oil
1/2 cup unsalted, roasted walnuts
Sliced chives (for serving)

Steps:

  • Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10-12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.
  • Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5-7 minutes. Transfer to a platter; let cool.
  • Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives.
  • Do ahead
  • Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.

FIELD GREENS WITH ROASTED BACON-WRAPPED PEARS



Field Greens With Roasted Bacon-Wrapped Pears image

Make and share this Field Greens With Roasted Bacon-Wrapped Pears recipe from Food.com.

Provided by southern chef in lo

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

12 slices bacon (Oscar Mayer ready to serve bacon)
3 large pears, peeled and quartered
6 cups mixed salad greens
2/3 cup pecans, toasted
2/3 cup shaved parmesan cheese
apple-ginger vinaigrette

Steps:

  • Wrap one slice of bacon around each pear quarter, and secure with a wooden pick. Place pear quarters on a wire rack in a 15- x 10-inch jelly-roll pan.
  • Bake pears at 350°F for 10 minutes.
  • Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese. Place 3 pear quarters on each salad, and serve with Apple-Ginger Vinaigrette.
  • Note: For testing purposes only, we used Oscar Mayer Ready to Serve Bacon.

Nutrition Facts : Calories 407.4, Fat 28.9, SaturatedFat 7.6, Cholesterol 31, Sodium 456.6, Carbohydrate 30, Fiber 7.1, Sugar 17.8, Protein 11.5

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  • Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.
  • Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5–7 minutes. Transfer to a platter; let cool.
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