3617. PEAR, BACON and MESCLUN SALAD

serves four 


4 slices streaky bacon 
2 crisp ripe pears 
2 tablespoons balsamic vinegar 
4 tablespoons extra virgin olive oil 
1 teaspoon wholegrain mustard 
salt and freshly ground black pepper 
4 large handfuls mesclun salad leaves

Grill of pan fry the bacon until crisp, cool a little and then chop into small pieces. Slice the pears thinly, discarding the core, mix the balsamic vinegar, olive oil, mustard, sea salt and pepper in a bowl and then toss the pear slices in the dressing. Arrange the salad leaves on plates and then top with pears and bacon. Drizzle over extra dressing.


bacon recipe source: Helen Jackson, Food Lovers, PO Box 128-215, Remuera, Auckland, New Zealand