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Sautéed Pear Salad

Sautéed Pear Salad
Lena from Lena’s Kitchen pairs peppery arugula with sautéed pears, bacon, toasted pecans, and a champagne mustard vinaigrette for a salad sure to impress.
  • Serving Size


  • Total Time

    30 minutes


  • 6 slices of bacon, sliced 1/4 inch thick

  • 4 firm Bosc pears, quartered, seeds removed

  • Kosher salt

  • 1 tablespoon champagne vinegar

  • 1 tablespoon whole grain mustard

  • 2 tablespoons olive oil

  • 1 tablespoon bacon fat

  • 1 tablespoon honey

  • 1/4 cup pecans

  • 2 cups arugula


  1. Cook the bacon until crispy, remove with a slotted spoon. Reserve bacon fat, leaving 1 tablespoon in the same pan.
  2. Cut the pears into quarters and then sauté on medium heat in the bacon fat until golden brown on both cut sides. Set aside.
  3. Toast the pecans in the same pan until golden brown.
  4. Make the dressing by adding champagne vinegar, grainy mustard, olive oil, bacon fat, honey and salt, mix well to combine, taste for salt and adjust to liking.
  5. In a serving platter add the arugula, pears, bacon, pecans and drizzle with the mustard dressing.
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