Ingredients
- 4 lean bacon slices
- generous ⅝ cup walnut halves
- 2 Red Bartlett pears, cored and sliced lengthwise
- 1 tbsp lemon juice
- 6 oz (175 g) watercress, tough stalks removed
For the Dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- ½ tsp honey
- salt and pepper
How to Make It
- Preheat the broiler to high. Arrange the bacon on a foil-lined broiler pan and cook under the preheated broiler until well browned and crisp. Let cool, then cut into ½-inch/1-cm pieces.
- Meanwhile, heat a dry skillet over medium heat and lightly toast the walnuts, shaking the skillet frequently, for 3 minutes, or until lightly browned. Let cool.
- Toss the pears in the lemon juice to prevent discoloration. Put the watercress, walnuts, pears, and bacon into a salad bowl.
- To make the dressing, whisk the oil, lemon juice, and honey together in a small bowl or pitcher. Season to taste with salt and pepper, then pour over the salad. Toss well to combine and serve.
