3563. WALNUT, PEAR and CRISPY BACON SALAD

serves four


4 lean bacon slices
scant 3/4 cup walnut halves
2 Red Bartlett pears, cored and sliced lengthwise
1 tablespoon lemon juice
6 oz/175 grams watercress, tough stalks removed

Dressing
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/2 teaspoon honey
salt and pepper

Preheat the broiler to high. Arrange the bacon on a foil-lined broiler pan and cook under the preheated broiler until well browned and crisp. Let cool, then cut into 1/2-inch/1-cm pieces.

Meanwhile, heat a dry skillet over medium heat and lightly toast the walnuts, shaking the skillet frequently, for 3 minutes, or until lightly browned. Let cool.

Toss the pears in the lemon juice to prevent discoloration. Put the watercress, walnuts, pears, and bacon into a salad bowl.

To make the dressing, whisk the oil, lemon juice, and honey together in a small bowl or pitcher. Season to taste with salt and pepper, then pour over the salad. Toss well to combine and serve.


bacon recipe source: Wheat, Dairy & Gluten Free: Over 70 Delicious Ideas (LOVE FOOD/Paragon, Queen Street House, 4 Queen Street, Bath BA1 1HE, UK, 2010)