Smoked Bacon, Pear and Blue Cheese Salad
4 servings
30 minutes
The fact that this salad was invented for a holiday is loudly stated by the award-winning products used in the recipe: blue cheese, smoked bacon, and the taste of the pear has an innate nobility. And so that all the flavors are related and mixed more tightly, some of the products are fried in one frying pan: first the bacon, and then the pear, in the same bacon fat, which is why the fruit pulp acquires a smoked aroma. You can use any greens, the main thing is that they can withstand the pressure of warm ingredients and reach the table fresh and vigorous: you can rely on arugula and spinach, their dense leaves do not sour or wither from the heat.
1
Cut the thin slices of bacon into strips.
- Smoked bacon: 100 g
2
Fry until crispy on both sides in a dry pan: place the bacon in a cold pan and then heat it up — this way it will release more fat and become crispy.
- Smoked bacon: 100 g
3
Remove the core from the pear and slice it lengthwise into thin long pieces.
- Pears: 1 piece
4
Sauté the pear until lightly golden in the same skillet as the bacon.
- Pears: 1 piece
5
Cut the tomatoes in half.
- Cherry tomatoes: 200 g
6
Cut the cheese into 1 cm cubes.
- Blue cheese: 60 g
7
Pour olive oil into a small jar, add honey, zest, lemon juice, mustard, salt, and freshly ground pepper.
- Olive oil: 3 tablespoons
- Honey: 1 tablespoon
- Lemon zest: 0.5 teaspoon
- Lemon juice: 2 tablespoons
- Dijon mustard: 0.5 tablespoon
- Salt: to taste
- Ground black pepper: to taste
8
Screw the lid on the jar and shake the sauce well to turn it into an emulsion.
9
Combine pears, bacon, and cheese in a salad bowl. Add salad leaves and gently mix.
- Pears: 1 piece
- Smoked bacon: 100 g
- Blue cheese: 60 g
- Baby spinach: 60 g
- Rocket (arugula): 40 g
10
Drizzle with the prepared dressing, garnish with raspberries, and serve immediately.
- Raspberry: to taste
