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



  • 1 sliced red onion
  • 2 tbsp white wine vinegar
  • 250g smoked streaky bacon
  • 550g pears, cored and sliced into wedges
  • 5 tbsp olive oil
  • 1 lemon, zest and juice
  • ½ tsp Dijon mustard
  • 160g peppery leaves
  • 100g chopped walnuts
  • 100g crumbled goat’s cheese
  • Preheat the grill to medium. Toss the onion and vinegar in a bowl and set aside to pickle. Meanwhile, arrange the bacon on a tray and grill for 10 mins, turning halfway, until crisp and cooked through. Set aside to cool.
  • Brush the pear slices with 1 tbsp of oil and cook in a griddle pan for 5 mins, turning halfway, until charred on each side. Remove from the pan and set aside. Mix the lemon juice, 4 tbsp of oil and the mustard in a small bowl and season, then toss with the salad leaves, goat’s cheese, walnuts and pears, along with the onions and the pickling liquor. Chop the bacon into chunks and add to the salad, then scatter with lemon zest to serve.
15 mins
6 serving

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