Ingredients
2 ripe pears
6 rashers belly bacon
4 strips lemon zest
½ cup walnut
60ml Vino Cotto
1 cup rocket leaves
5ml lemon juice
To taste freshly ground black pepper
To taste salt flakes
2 ripe pears
6 rashers belly bacon
4 strips lemon zest
½ cup walnut
60ml Vino Cotto
1 cup rocket leaves
5ml lemon juice
To taste freshly ground black pepper
To taste salt flakes
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Methods
1
Peel, core and slice the pears into eighths.
2
Cut the bacon into 3 centimetre pieces.
3
Heat the Olive Oil in a heavy based frying pan, add the pears and sauté for 3 to 4 minutes, then add the bacon and lemon zest.
4
Add the whole walnuts and toss through.
5
Continue to cook until the pears are golden and the bacon crispy.
6
Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary.
7
Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad.
1
Peel, core and slice the pears into eighths.
2
Cut the bacon into 3 centimetre pieces.
3
Heat the Olive Oil in a heavy based frying pan, add the pears and sauté for 3 to 4 minutes, then add the bacon and lemon zest.
4
Add the whole walnuts and toss through.
5
Continue to cook until the pears are golden and the bacon crispy.
6
Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary.
7
Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad.
