Savory Bosc Pear Salad with Bacon & Toasted Pecans
quartered, seeds removed
cut into 1″ pieces
balsamic vinegar glaze
removed from stem
shaved, to taste
Toast pecan: On the stovetop, heat pecans in a small skillet over medium-low heat. Toss frequently until pecans are golden-brown.
Cook bacon in a large skillet or cast-iron Dutch oven, stirring occassionally. Once the bacon is crispy, transfer to a plate and drain grease onto paper towels.
Remove excess bacon fat from the skillet, leaving 1 TBSP. Cook pears in bacon fat over medium heat for 10 minutes or until pears are tender and brown on all sides.
Once pears are finished cooking, turn off heat and add Dijon mustard, balsamic vinegar glaze, pecans, bacon, and fresh thyme. Toss ingredients together until well mixed.
Garnish with a sprig of fresh thyme and shaved parmesan cheese.