Pear, streaky bacon and goat’s cheese salad recipe
Welcome the beginning of autumn with this salad that makes the most of seasonal pears, crispy bacon and creamy goat's cheese. No salad is complete without some fresh veggies, with crisp spinach and sweet, pickled red onions adding plenty of zing to this dish. Finish with lemon zest to make all the flavours in this salad sing.
See method- Serves 6
- 15 mins to prepare and 15 mins to cook
- 456 calories / serving
- Gluten-free
Ingredients
- 1 red onion, thinly sliced
- 2 tbsp red wine vinegar
- 240g dry-cure smoked streaky bacon
- 550g Conference pears, cored and sliced into wedges
- 5 tbsp olive oil
- 1 lemon, zested and juiced
- ½ tsp Dijon mustard
- 1 x 160g pack beetroot salad
- 100g walnuts, roughly chopped
- 100g French goat’s cheese, crumbled
Each serving contains
- Energy
- 1890kJ 456.0kcal
- Fat
- 38g
- Saturates
- 9g
- Salt
- 1.6g
- Sugars
- 15g
of the Reference intake
Carbohydrate 15.4gProtein 12.6gFibre 3.5g
Method
- Preheat the grill to medium-high. Put the onion and vinegar in a bowl and toss well. Set aside to pickle.
- Arrange the bacon on a baking tray and grill for 8-10 mins, turning halfway, until crispy. Transfer to a plate lined with kitchen paper and set aside to cool.
- Heat a griddle or frying pan over a high heat. Use 1 tbsp oil to brush the pears, then cook for 5 mins, turning halfway, until sizzling and charred on each side. Set aside.
- Whisk together the lemon juice, mustard and 4 tbsp oil; season. Toss with the salad leaves, walnuts, most of the goat’s cheese and pears, and the onions and their pickling juice. Chop the bacon into bite-sized pieces; add to the salad. Transfer to a serving platter, top with the remaining pears and goat’s cheese, and scatter with the lemon zest to serve.
- See more Salad recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
