Bacon wrapped anything is usually a recipe for success, mainly because bacon is so delicious. I mean, who doesn’t love bacon? Personally, I am a fan, a big one at that. I especially love when bacon is wrapped around fresh seasonal fruits like these grilled pears, served with arugula, pecans, and a mustard dressing. The combination of salty and sweet can really make your taste buds do a flip.
As pears come into season we thought that this salad was a great way to take advantage of such an amazing combination. In the oven, the pears become slightly browned, caramelizing the delicious sugars inside. Meanwhile, as the fat is rendered out of the bacon it soaks ever so slightly into the pear and crisps at the edges.
Once cooked through, the pears and bacon are allowed to cool slightly before being transferred to the serving plate. While the bacon wrapped pears are perfectly fine served on their own as an appetizer, we have upped the ante by placing them on a bed of arugula and chopped pecans. The dish is then topped with a delightful mustard vinaigrette that gives it just a hint of French flair.
If you are interested in pairing your pears with a wine, a bright, unoaked white wine would be ideal — though a pinot Noir may be okay if you require a red. Something similar to an unoaked Chardonnay, Riesling, or a crisp white Pinot would go wonderfully with this dish. Similarly, if you are looking to serve this as part of a dinner party, this combination of flavors pairs well with a simple pork or chicken dish which would also go well with the suggested wines.
This recipe packs a lot of flavor and class, making it the perfect seasonal dish for your next get-together. You will not be disappointed, we promise.
Bacon Wrapped Pears with Arugula, Pecans, and Mustard Dressing
- 2 pears, quartered
- 4 slices of thick cut bacon, cut in half
- 1 cup arugula
- 1/4 cup pecans, chopped
- 1 tablespoon white wine vinegar
- 1 tablespoon whole grain mustard
- 3 tablespoons olive oil
- Pinch salt
Preheat the oven to 400F.
Wrap each quarter of the pear with a slice of bacon and place on the baking sheet.
Bake for 30 minutes or until the bacon becomes crisp. Remove from heat and let stand for 5 minutes to cool.
Meanwhile, whisk vinegar, mustard, olive oil, and salt in a small bowl to combine.
Separate the arugula on two plates. Add 4 of the cooled pears to each plate, and top with pecans and mustard vinaigrette to taste.