Spicy and sweet, this salad would nicely complement lamb chops, pork chops, steak, or a hearty soup or stew. (Want to know how to pick a perfect pear? See this post.)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon honey
- 1 teaspoon coarse kosher salt
- 1/4 teaspoon freshly ground pepper
- 1/4 cup cider vinegar, divided
- 12 cups loosely packed mixed greens (about 6 ounces)
- 4 slices thick-cut bacon, cut crosswise into 1/2-inch strips
- 1 tablespoon whole grain mustard
- 1 firm-ripe pear, thinly sliced
- 1/2 cup shaved Gruyère cheese (1 to 1 1/4 ounces)
In a large bowl, whisk together the oil, honey, salt, pepper, and 2 tablespoons of the vinegar. Add the greens and toss. Arrange the salad on plates or a platter and set aside.
In a large skillet over medium high-heat, cook the bacon, stirring occasionally, until crisp, 4 to 5 minutes. Remove from the heat and stir in the mustard and remaining 2 tablespoons of vinegar (be careful—the mixture may splatter), scraping up any browned bits in the skillet. Gently stir in the pears.
Top the salad with the warm pear mixture, dividing it evenly. Sprinkle with the cheese and serve.