Ingredients for Sautéed Pears With Bacon and Mustard Dressing

• 170g slab bacon, sliced 1/4" thick, slices cut into 1/4" pieces

• 4 ripe but firm Bosc pears, quartered, seeds removed

• Sale kosher, pepe macinato fresco

• 1 cucchiaio di aceto di vino bianco

• 1 cucchiaio di senape in grani

• 1 tablespoon , plus 2 teaspoons walnut oil or olive oil

• 1/2 cup unsalted, roasted walnuts

• Sliced chives (for serving)

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 tablespoon 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 45ml oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 teaspoons 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.

Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.

Avvertenza

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