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For Harvest Pear Salad:
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Preheat oven to 425F.
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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.
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Cut pears in half, lengthwise.
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Pour 2 tablespoons bacon drippings back into the skillet then place the pears, cut-side down, in the skillet.
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Place skillet with pears in the preheated oven and roast until tender, 12-15 minutes.
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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.
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Combine salad greens in a large bowl and season lightly with salt & pepper. Mix well.
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Serve salad greens topped with pear halves, bacon, croutons and sunflower seeds. Serve with Dijon Maple Vinaigrette. *See notes.
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Enjoy!
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For Dijon Mustard Vinaigrette:
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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.