Pear, Stilton and Bacon Salad with Honey-Glazed Pecans

Pear, Stilton and Bacon Salad with Honey-Glazed Pecans

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Credit: Recipe courtesy of Taste of Honey: The Definitive Guide to Tasting and Cooking with 40 Varietals (Andrews McMeel Publishing, LLC, 2013) by Marie Simmons
The National Culinary Review, May 2016


½ cup broken pecans
4 T. honey, divided
1 t. coarse salt, divided
Freshly ground black pepper
3 T. red wine vinegar
1 large or 2 small ripe Anjou, Bartlett or Bosc pears, quartered, cored, sliced ¼-inch thick
4 cups torn mixed salad greens
2 slices bacon, crisp-cooked, crumbled (*or 4 slices prosciutto)
4 oz. Stilton, cut in small cubes or crumbled


1) Tear off 10-inch sheet aluminum foil. Put pecans in small skillet over medium heat; stir until hot. Decrease heat to low; drizzle pecans with 1 T. honey. Stir and adjust heat as needed to boil honey. Cook 2-3 minutes, until honey coats pecans and they begin to caramelize. Spread pecans on foil; sprinkle with ½ t. salt and grinding of pepper. Set aside to cool.

2) Whisk remaining 3 T. honey, vinegar and remaining ½ t. salt in large bowl until well-blended. Put sliced pears in separate bowl; add 2 T. dressing. Add salad greens to large bowl; toss to coat with remaining dressing.

3) Spread dressed salad greens on serving platter or in large shallow bowl. Top with crumbled bacon and Stilton. Arrange pears around edges; pour any remaining dressing over top of salad. Break pecans into pieces; garnish salad.

*Cut prosciutto into 1-inch pieces. Set strainer over heatproof bowl. Heat ¼ inch olive oil in small skillet until hot enough to sizzle 1 prosciutto piece. Add remaining prosciutto; cook, stirring, over medium heat for about 30 seconds, or until crisped and "frizzled." Pour contents of skillet into strainer. (Reserve oil for future use.) Sprinkle prosciutto over salad.


4 servings


Pork, Salad, The National Culinary Review

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