Savory Bosc Pears with Bacon, Walnuts and White Wine Vinaigrette
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 people 1x
- Category: side
- Cuisine: New American
Ingredients
Scale
- 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)
Instructions
- Preheat an oven to 350 degrees and toast walnuts on a baking sheet for approximately 10 minutes, or until golden brown.
- 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.
- 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.
- Meanwhile, combine vinegar, mustard, and 3 Tbsp. olive oil in a small bowl. Season with pepper.
- 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!
Notes
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.