Field Greens With Roasted Bacon Wrapped Pears Recipes

Steps:

• Wrap one slice of bacon around each pear quarter, and secure with a wooden pick. Place pear quarters on a wire rack in a 15- x 10-inch jelly-roll pan.
• Bake pears at 350°F for 10 minutes.
• Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese. Place 3 pear quarters on each salad, and serve with Apple-Ginger Vinaigrette.
• Note: For testing purposes only, we used Oscar Mayer Ready to Serve Bacon.

Steps:

• Combine the olive oil, red wine, white wine, lime juice, and brown sugar in a bowl and mix well. Add the cloves and cinnamon, to taste. Drizzle over field greens, to taste.
• Cut baguette about 4 to 5 inches long. Cut 1 end on a bias. Scoop out the insides and fill with greens. Stand upright on each of 4 plates and garnish with berries.

Steps:

• Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10-12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.
• Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5-7 minutes. Transfer to a platter; let cool.
• Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives.
• Do ahead
• Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.