^[1]
Toasted walnuts or crumbled feta or blue cheese would also be lovely in this salad. You can also use baby spinach or rocket leaves. ^[1]

Yield: Serves 4.

Ingredients

• 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

Method

 

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.