Field Greens With Roasted Bacon-Wrapped Pears

2/3 cup pecan halves
12 fully cooked bacon slices
3 large pears, peeled and quartered
Wooden picks
6 cups mixed salad greens
2/3 cup shaved Parmesan cheese
Apple-Ginger Vinaigrette


1. Preheat oven to 350. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until lightly toasted and fragrant. Wrap 1 bacon slice around each pear quarter; secure with a wooden pick. Place pear quarters on a wire rack in a 15×10 inch jellyroll pan. Bake 10 minutes.

2. Arrange salad greens on 4 serving plates; sprinkle with pecans and Parmesan cheese. Top with pears. Serve with Apple-Ginger Vinaigrette.

Apple-Ginger Vinaigrette:
Makes about 2 cups

1/2 cup apple jelly, melted
1/3 cup apple cider vinegar
1 T. Dijon mustard
3 T. chopped fresh chives
2 T. light brown sugar
2 t. grated fresh ginger
1/4 t. salt
1 cup vegetable oil


1. Whisk together first 7 ingredients; gradually whisk in oil in a slow stream, whisking until well blended.

Source: Southern Living Test Kitchen

This entry was posted in Salads.


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