Here it is, the day I have looked forward to since this same day last year, the first day of fall. Today, I introduce you to a recipe that celebrates my favorite season – Harvest Pear Salad with Dijon Maple Vinaigrette.
Juicy roasted pears, tender salad greens, crispy bacon, crunchy cornbread croutons, a sprinkling of honey roasted sesame seeds, and all drizzled with Dijon Maple Vinaigrette. Harvest Pear Salad is a delectable showcase for many of this season’s best foods.
I promise you, once you taste Harvest Pear Salad with Dijon Maple Vinaigrette, it will become one of your favorite salads.
I’m not a worrier, but I am a little worried now. Harvest Pear Salad with Dijon Maple Vinaigrette is so delicious and gorgeous, I can’t imagine what recipe I can use next year that will be nearly as good. It’s a darn good thing I have an entire year to plan the First Day of Fall, 2016.
Harvest Pear Salad
Juicy roasted pears, baked cornbread croutons, crispy bacon, toasted sesame seeds & salad greens make a perfect side salad or main dish. ---------------------------------- Adapted from: REAL SIMPLE http://www.realsimple.com/food-recipes/browse-all-recipes/hearty-greens-salad-bacon-roasted-pears-corn-bread-croutons
Cut bacon into lardons (cut 1/4” thick) and cook in a large skillet until chewy-crisp. Transfer cooked bacon to a paper-towel lined plate. Pour bacon drippings into a small heatproof bowl.
Cut pears in half, lengthwise.
Pour 2 tablespoons bacon drippings back into the skillet then place the pears, cut-side down, in the skillet.
Place skillet with pears in the preheated oven and roast until tender, 12-15 minutes.
While pears cook, place cubed cornbread on a large baking pan that has been sprayed with cooking spray. Drizzle with 2 tablespoons olive oil or a mixture of olive oil and leftover bacon drippings (if available.) Place pan in the oven next to the pears and toast cornbread cubes until golden brown, 6-8 minutes.
Combine salad greens in a large bowl and season lightly with salt & pepper. Mix well.
Serve salad greens topped with pear halves, bacon, croutons and sunflower seeds. Serve with Dijon Maple Vinaigrette. *See notes.
For Dijon Mustard Vinaigrette:
Combine cider vinegar, Dijon mustard, maple syrup, salt & pepper. Mix until well combined. While whisking, drizzle in the canola oil and continue whisking until smooth and emulsified.
Recipe Type: Salad, Main Meal
*Note – the salad can be served as individual side salads with ½ pear per salad, or as a main meal – just double the amount served.