Pears and walnuts are delicious together; walnuts and bacon make total sense. When you combine them all, it's magic.
Ingredients
8 servings
Step 1
Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.
Step 2
Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5–7 minutes. Transfer to a platter; let cool.
Step 3
Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives.
Do ahead
Step 4
Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.
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Reviews (5)
Back to TopThis was disappointing. Pears didn't brown as much as they just got soft, mushy, even. All the toppings, bacon, nuts, chives, plus a tasty vinaigrette couldn't make up for the uninteresting pears.
Anonymous
nowhere in particular
12/7/2017
Made this almost exactly as written - my only change was I had a quince on hand, so I added that to the mix. Cooked the quince first (after the bacon) because they do require longer cooking than pears. Gave them about 8 minutes in the skillet. Set them aside, added a tiny bit more drippings, and cooked the pears. Tossed the walnuts in the skillet for the last few minutes with the pears. Served over arugula, with a roasted delicata squash. The mustard sauce drizzled on the squash was great as well. (also topped the squash with pomegranate and pepita seeds.)
tomese
Louisville, KY
12/14/2016
Unable to find slab bacon I used thick sliced. Roasted walnuts the night before. Dish was very tasty but DELICIOUS the next day. I will make it in advance for the future.
mizztaylor
Berkeley
9/19/2016
Made for Thanksgiving 2015 and while it was good, it wasn't great - and we like to go for greatness on the big day! Made according to the recipe, and did use walnut oil. It was certainly easy and held together well as a make-ahead (which is always appreciated), but won't be in our regular holiday rotation.
pghgrl
brooklyn, ny
1/14/2016
Made this for a small Christmas dinner party and 6 adults devoured everything to the last bite within minutes. I pan roasted the walnuts (without oil) for 5 minutes over medium low heat while stirring continuously to prevent burning. Raw walnuts are kind of bitter so I highly recommend roasting/toasting the nuts beforehand. I used nitrates free bacon that had more meat than fat on it. Made this with walnut oil instead of olive oil as was the option suggested by the recipe. I highly suggest putting a little oil and salt on the nuts prior to sprinkling them onto the dish as the recipe states. Also when cooking the pears, don't forget to turn the pears or let the bacon fat get too hot or you could charr the pears in spots. Overall, it was a beautiful, delicious, easy to prepare meal. I highly recommend it!
katya917
Irvine, CA
12/26/2015
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