Sautéed Pears with Bacon and Mustard Dressing


  • 6 ounces slab bacon, sliced ¼ inch thick, slices cut into ¼ inch pieces

  • 4 ripe but firm Bosc pears, quartered, seeds removed

  • Kosher salt, freshly ground pepper

  • 1 tablespoon white wine vinegar

  • 1 tablespoon whole grain mustard

  • 3 tablespoons plus 2 teaspoons walnut oil or olive oil

  • ½ cup unsalted, roasted walnuts

  • Sliced chives (for serving)


  1. Cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.

  2. Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5–7 minutes. Transfer to a platter; let cool.

  3. Meanwhile, whisk vinegar, mustard, and 3 Tbsp. oil in a small bowl to combine; season dressing with salt and pepper. Toss walnuts with remaining 2 tsp. oil in another small bowl; season with salt.

  4. Drizzle dressing over pears and scatter walnuts and bacon on top. Just before serving, top with chives.

Do Ahead: Dish (without chives) can be made 3 hours ahead. Store tightly wrapped at room temperature.

| Adapted from Chris Morocco/Bon Appetit