These rich flavors build a beautiful warm Fall salad that fills you up on a cold day. A unique way to use up the Fall pear bounty.
What you will need
4 Bosc Pears
pinch Black Pepper
1 Tbsp fresh Thyme
1 Tbsp Dijon Mustard
1 Tbsp Balsamic Vinegar
1/2 cup Pecans
1/3 cup Parmesan Cheese
5 Slices Bacon, optional(Nutritional facts 117 calories, 5.49 g fat, 15.32 g carbohydrates, 2.31 g protein, 2 mg cholesterol, 206 mg sodium)
How to cook
Gather and portion ingredients.
Wash and peel the pears.
Quarter the pears and cut out the stem and core.
Add oil to a skillet over medium-high heat. Add the pears. Start to brown them for about 10 minutes.
While the pears cook, slice bacon into about 1 inch strips and fry until crispy. Drain on a paper towel.
Add the sprigs of fresh thyme to the pan and continue cooking.
Season with a pinch of salt and pepper.
While the pears cook, stir the balsamic vinegar and mustard together.
Continue cooking the pears, browning on all sides. Depending on the ripeness of your pears the total cook time will vary. Mine were quite hard and took about 20 minutes. Ideally they will be soft on the outside with a little crispness/aldente remaining in the center.
Add the balsamic and mustard mixture to the bottom of the pan. Let the sauce reduce for about 30 seconds, turn down the heat a bit and add the pecans. Toast the pecans for about a minute.
Plate the pears and top with parmesan and crispy bacon.