Honey Roasted Pear Salad with Maple Vinaigrette

Ingredients

• 4 cups mixed greens (such as spinach and arugula)
• 2 ripe pears, cored and sliced
• 1 tablespoon honey
• 1 tablespoon olive oil
• ½ cup walnuts
• 2 tablespoons sugar
• 4 strips of bacon
• Salt and pepper to taste

For the Maple Vinaigrette

• ¼ cup pure maple syrup
• 1 tablespoon Dijon mustard
• 2 tablespoons cider vinegar
• ⅓ cup extra virgin olive oil
• Salt and pepper to taste

• Preheat your oven to 375°F (190°C). Toss the sliced pears with honey and olive oil, and arrange them on a baking sheet. Roast for 20 minutes or until caramelized and tender, turning halfway through.
• While pears are roasting, cook the bacon in a skillet over medium heat until crisp. Drain on paper towels and then crumble or chop into bite-sized pieces.
• For the candied walnuts, combine the walnuts and sugar in a skillet over medium heat. Cook until the sugar melts and coats the walnuts, stirring constantly.

• Transfer onto parchment paper and separate the nuts immediately, sprinkling with a little salt. Allow them to cool.
• To make the vinaigrette, whisk together maple syrup, Dijon mustard, cider vinegar, salt, and pepper. Gradually whisk in the olive oil until the dressing is emulsified.
• In a large salad bowl, combine the greens, roasted pears, candied walnuts, and bacon. Drizzle with the maple vinaigrette and toss gently to combine. Season with salt and pepper to taste.