Pear Bacon Salad with Honey Glazed Pecans

Fresh ruccola in a wooden bowl on white kitchen table over vegetable background, close-up, selective focus, shallow depth of field. Fresh arugula leaves. Organic vitamin source. Tasty salad ingredient. Healthy food concept.
  • Oderman - SW PDX
  • Austin - NE PDX
  • Moshofsky - Eugene
  • Miller - Lake Oswego
  • McCullough - NW PDX
  • Goldhammer - Hillsboro
  • Steen Talbot - SW PDX
  • Gilliland - SW PDX

Pears go nicely with bacon ... Especially in salads. Enjoy this seasonal twist on sweet and savory!

AuthorFiona Max
RatingDifficultyBeginner

Using Pear and bacon this salad is a level up from the pear and blue cheese salad combo. Add honey glazed pecans and you got yourself a killer salad. This salad is perfect for all seasons and nights of the week as it only takes 15 minutes to make.

Yields1 Serving
Total Time15 mins
Honey Glazed Pecans
 ½ cup broken pecans
 1 tbsp honey
 ½ tsp coarse salt
 Freshly Ground Black Pepper
Salad
 3 tbsp honey
 3 tbsp red wine vinegar
 ½ tsp coarse salt
 1 large Bartlett, Anjou or Bosc pears quartered, cored and sliced 1/4 inch thick
 4 cups torn mixed greens
 2 slices bacon, crisp, crooked and crumbled
 1 cup Stilton cut into small cubes
Honey Glazed Pecans
1

To make the honey-glazed pecans, tear off a 10-inch sheet of aluminum foil. Place the nuts in a small skillet and heat over medium heat, stirring, until hot. Decrease the heat to low and drizzle with the honey. Cook, stirring and adjusting the heat as needed to boil the honey. Cook for 2 to 3 minutes, until the honey has coated the nuts and they begin to caramelize. Spread the nuts on the foil. Sprinkle with coarse salt and a grinding of black pepper. Set aside to cool.

Salad
2

To make the dressing, whisk the honey, vinegar and salt in a large bowl until well blended. Place the sliced pears in a separate bowl and add 2 tablespoons of the dressing. Reserve the remaining dressing for the greens. Add the salad greens to the large bowl with the remaining dressing and toss to coat. Spread the dressed salad greens on a serving platter or in a large shallow bowl. Top with the crumbled bacon and the Stilton. Arrange the pears around the edges and pour any dressing left in the bowl over the top of the salad. Break the pecans into pieces and use to garnish the salad.

Category

 

 

Ingredients

Honey Glazed Pecans
 ½ cup broken pecans
 1 tbsp honey
 ½ tsp coarse salt
 Freshly Ground Black Pepper
Salad
 3 tbsp honey
 3 tbsp red wine vinegar
 ½ tsp coarse salt
 1 large Bartlett, Anjou or Bosc pears quartered, cored and sliced 1/4 inch thick
 4 cups torn mixed greens
 2 slices bacon, crisp, crooked and crumbled
 1 cup Stilton cut into small cubes

Directions

Honey Glazed Pecans
1

To make the honey-glazed pecans, tear off a 10-inch sheet of aluminum foil. Place the nuts in a small skillet and heat over medium heat, stirring, until hot. Decrease the heat to low and drizzle with the honey. Cook, stirring and adjusting the heat as needed to boil the honey. Cook for 2 to 3 minutes, until the honey has coated the nuts and they begin to caramelize. Spread the nuts on the foil. Sprinkle with coarse salt and a grinding of black pepper. Set aside to cool.

Salad
2

To make the dressing, whisk the honey, vinegar and salt in a large bowl until well blended. Place the sliced pears in a separate bowl and add 2 tablespoons of the dressing. Reserve the remaining dressing for the greens. Add the salad greens to the large bowl with the remaining dressing and toss to coat. Spread the dressed salad greens on a serving platter or in a large shallow bowl. Top with the crumbled bacon and the Stilton. Arrange the pears around the edges and pour any dressing left in the bowl over the top of the salad. Break the pecans into pieces and use to garnish the salad.

Pear Bacon Salad with Honey Glazed Pecans

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