Goat’s Cheese, Pear and Bacon Salad
Goat’s Cheese, Pear and Bacon Salad



  • 1 sliced red onion
  • 2 tbsp white wine vinegar
  • 250g smoked streaky bacon rashers
  • 550g sliced conference pears
  • 5 tbsp olive oil
  • 1 lemon, zest and juice
  • ½ tsp mustard
  • 160g rocket leaves
  • 100g chopped walnuts
  • 100g crumbled goat’s cheese
  • Mix the onion and vinegar in a bowl, toss well and leave to one side to quick-pickle. Grill the bacon for 10 mins, turning halfway, until nice and crispy. Set aside to cool.
  • Meanwhile, heat a griddle pan and brush the pear slices with 1 tbsp of oil. Griddle for 5 mins, turning halfway, until sizzling and charred. Set aside.
  • Whisk together the mustard, lemon juice and 4 tbsp of oil with some seasoning. Toss with the rocket leaves, walnuts and goat’s cheese, then gently mix in the pears and pickled onion slices. Chop the bacon and add to the salad, then serve with a sprinkling of lemon zest.
15 mins
4 serving

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