Savory Bosc Pears with Bacon, Walnuts, and White Wine Vinaigrette | www.alldayieat.com

Savory Bosc Pears with Bacon, Walnuts, and White Wine Vinaigrette

Savory Bosc Pears with Bacon, Walnuts, and White Wine Vinaigrette | www.alldayieat.com

Yo yo yo! I’ve got a very delicious salad to share with you today. It’s made with Bosc pears.

Savory Bosc Pears with Bacon, Walnuts, and White Wine Vinaigrette | www.alldayieat.com

I would save this for when you want to treat yourself. Or if you need something special for a party or a potluck. It’s not an ordinary dish.

It would be a solid choice if there were people you were trying to impress. Yourself included.

The pears are coated in bacon fat and tossed with toasted walnuts. You then drizzle an olive oil-mustard-white wine-vinaigrette and top with chives. Sound fancy? It is.

But it’s easier to make than you might think!

Savory Pears

When I think of pears, I don’t really imagine eating them in a savory manner. I was used to eating them raw, cooked in wine or in baked goods for example.

This was the first time I’ve had them sauteed and I liked it a lot.

The bosc pears maintain their shape quite well in the pan. And they are a good contrast to the crunchy nuts and savory mustard bacon vinaigrette.

Bosc pears are not overly sweet or overly juicy. As a result, they maintain a fine balance of all that’s going on here.

There are a lot of different flavors and textures playing with each other. But they are playing nicely. It is a unique experience for sure.

I haven’t had anything like this before. And that, is what makes this pear salad such a standout.

Plus it will make your house smell fantastic.

Lastly, you don’t need any obscure ingredients to enjoy the complex flavors that make this dish so special. So, I hope you get a chance to try this one out!

PS – If you need a side for your office potluck or holiday party,  have a look at some of my recipes below. Hopefully, you will find a gold nugget below(an edible one that is):



Savory Bosc Pears with Bacon, Walnuts and White Wine Vinaigrette

Savory Bosc Pears with Bacon, Walnuts, and White Wine Vinaigrette | www.alldayieat.com

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 people 1x
  • Category: side
  • Cuisine: New American


  • 6 ounces bacon
  • 4 firm and ripe Bosc pears (quartered, seeds removed,)
  • Freshly ground Pepper
  • 1 tablespoon white wine vinegar
  • 1 tablespoon dijon (or whole grain mustard)
  • 3 tablespoons extra-virgin olive oil (or walnut oil if you want to splurge)
  • 1/2 cup raw walnuts (roasted )
  • Sliced chives (for serving)


  1. Preheat an oven to 350 degrees and toast walnuts on a baking sheet for approximately 10 minutes, or until golden brown.
  2. Cook bacon in a large pan on medium-high heat, stirring occasionally. Once crisp around edges, transfer to a dish with paper towels to soak up extra oil.
  3. Pour off excess bacon fat from the pan, leaving at least 1 Tbsp. Season pears with pepper and cook in pan with bacon fat on medium-high heat approximately 5 minutes. Rotate so sides brown evenly.
  4. Meanwhile, combine vinegar, mustard, and 3 Tbsp. olive oil in a small bowl. Season with pepper.
  5. Once pears are nicely browned, add in walnuts and bacon. Drizzle dressing over everything and mix so there is an even coating. Top with chives and serve!


Use whole grain mustard if you want less sweet and more savory.

I’ve made this with olive oil and walnut oil. Walnut oil imparts additional walnut flavor, but it is very delicate. So unless you have some, not something I would worry about.


Share on:

35 thoughts on “Savory Bosc Pears with Bacon, Walnuts, and White Wine Vinaigrette”

  1. I am kind of skeptical with the bacon-pear combo. But it really looks delicious on the pictures. Also, I love bacon!

      1. Sarah Ferguson and Choppy

        I just sort of make it up as I go along. Pineapples and apples with pork are great (I’m pretty sure pork chops should always be served with apples). Mangoes seem to work well also.

  2. You already had me at bacon and walnuts but after reading wine vinaigrette? I was completely sold. Sounds so scrumptious! I will def give it a try!

  3. OH this looks like a dish my Hubs would like 🙂
    I am not the best cook, but your photos make it look effortless.I might give it a try. Thanks!

    Celeste | ohhelloceleste.com

  4. This dish looks to die for. 🙂 Though I can’t eat bacon, there’s so many other flavors that you put together. I decided to make this for my family’s holiday party. I’ll have to look for walnut oil.

    1. thank you Ellie! I’ve seen walnut oil at WholeFoods and Williams Sonoma in case either of those are near you let me know how this turns out without the bacon and what you use in place of it! 🙂

      1. I made a version of your salad last night. It was delicious. I found the walnut oil at Whole Foods. Thanks for the tips and happy holidays!

        1. thank you Ellie! did you substitute for the bacon? i tried a vegan split pea soup yesterday using liquid smoke as a substitute for ham hock and it came out really good!

          1. You know, I’ve heard of using liquid smoke to replace ham hock. I’ll have to try it. I just left the bacon out, followed your recipe…and it turned out great. My family of course said that it would taste better with bacon 😉 My mom’s thinking of making it for Christmas.

          2. ah ok! im such a bad influence. 🙂 happy that it turned out well without it, i’ll have to try that myself. thanks for reporting back and Merry Christmas ! 🙂

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star


Konnichiwa! (Hello!) I'm Pat Tokuyama, a Japanese tofu cookbook author, who travels for music, food, and adventure. If you like Japanese tea, checkout some of the newestorganic japanese tea, matcha bowls and noren and more!

** Curious about the Plant Based Japanese Cooking Club? ** Learn more here!


Enter your email to get a

free PDF sample !

japanese cooking club getting started with plant based japanese foods cover

Enter your email to get a

PDF sample of Tofu Ryouri

Scroll to Top