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Maggie Beer

Baked Pear Salad with Belly Bacon and Walnuts

Step 1: Peel, core and slice the pears into eighths.

Step 2: Cut the bacon into 3 centimetre pieces.

Step 3: Heat the Olive Oil in a heavy based frying pan, add the pears and sauté for 3 to 4 minutes, then add the bacon and lemon zest.

Step 4: Add the whole walnuts and toss through.

Step 5: Continue to cook until the pears are golden and the bacon crispy.

Step 6: Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary.

Step 7: Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad.

Ingredients

  1. 6 rashers belly bacon
  2. 4 strips lemon zest
  3. ½ cup walnut
  4. 60ml 3 tbspn Vino Cotto
  5. 5ml 1 tspn lemon juice
  6. To taste salt flakes

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