Happy New Year guys! I hope you had a wonderful and delicious set of holidays and feasts these past couple of weeks! You know, I had a plan. Quite the delicious one at that – a masterpiece to start off this year’s Midweek Specials for you guys. But… well, I’ve been up to my ears in food these last three weeks, and, after a quick glance around my peers, I realized, I wasn’t the only one still feeling kind of full. So, pushing the hard and heavy to a back burner, I decided to get rolling with a simple, refreshing and quick-to-make salad with a fruity twist.
200g mixed Lettuce Leaves – make sure there are some bitter leaves like rocket or spinach in there, they’ll take the sweet pears to a whole new level
6 thin Slices of Bacon
1 Tbsp Walnut Oil
2 large Comice Pears, peeled, cored and sliced into 1/8 segments – for my little pear-101 clicky here~
50g Parmesan – or more, especially if you’re leaving the bacon to someone who would pick it off of your serving the next time you dare to blink anyways.
1) Fire up a griddle and place the pears inside for about 2-3 mins per side, just until they’re nicely griddle-marked.
2) Once the pears are done, carefully set them onto a cooling rack for the time being. Leave the griddle to cool down a little, then drizzle in the walnut oil and use a rubber spatula to loosen every last bit of pear-essence and juices left in the griddle. Pour the results of your aroma-hunt into a small bowl and set it aside.
3) Replace the griddle with a pan large enough to hold the bacon strips in one layer. Set it to medium-high heat and fry the bacon strips until they start to crinkle and crisp up. Once they reach your favorite bacon-stage, pick them out of the pan and spread them out on paper towels to get rid of any excess fat.
2 Tbsp Maple Syrup
1 Tbsp Olive oil
2 Tbsp Balsamic Vinegar
1 Tbsp Dijon Mustard
3 Tbsp toasted Walnuts
¼ Tsp dried Thyme
Salt & Pepper to taste
1) Set the pan aside and turn the heat to low. Give the pan and your stove around 3 mins to cool down a little, then set the pan onto the heat again.
2) Pour the pear-infused oil you’ve procured earlier into the pan.
3) Add the olive oil, maple syrup, balsamic vinegar, mustard, thyme and nuts to the pan and give everything a good stir with your rubber spatula.
4) Leave the dressing to warm up a little bit.
5) Have a taste and adjust the seasoning with salt and pepper.
Assembling the Dish
1) Divide the leaves onto 2 plates.
2) Arrange the pears and bacon strips on top of the leaves.
3) Scatter the heaps with the parmesan shaves.
4) Drizzle the servings with your dressing and serve right away.