Name: Baked Pear Salad with Belly Bacon and Walnuts
Prep time: 10 min
Cook time: 20 min
Ingredients: 2 tablespoons (40mls) extra virgin olive oil; 2 ripe pears; 1/2 cup walnuts; 6 rashers belly bacon; 4 strips lemon zest; 3 tablespoons (60mls) Vino Cotto; 1 cup rocket leaves; 1 teaspoon (5mls) lemon juice; Sea Salt and freshly cracked black pepper

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Peel, core and slice the pears into 1/8's
Cut the bacon into 3 cm pieces
Heat the olive oil in a heavy based frying pan, add the pears and saute for 3 to 4 minutes, then add the bacon and lemon zest
Add the whole walnuts and toss through
Continue to cook until the pears are golden and the bacon crispy
Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary
Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad

Peel, core and slice the pears into 1/8's
Cut the bacon into 3 cm pieces
Heat the olive oil in a heavy based frying pan, add the pears and saute for 3 to 4 minutes, then add the bacon and lemon zest
Add the whole walnuts and toss through
Continue to cook until the pears are golden and the bacon crispy
Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary
Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad

Peel, core and slice the pears into 1/8's
Cut the bacon into 3 cm pieces
Heat the olive oil in a heavy based frying pan, add the pears and saute for 3 to 4 minutes, then add the bacon and lemon zest
Add the whole walnuts and toss through
Continue to cook until the pears are golden and the bacon crispy
Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary
Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad