Anjou Salad Recipe

Cook bacon lardons

Heat a medium skillet over medium heat. Add bacon lardons (or bacon cut into 1/2" pieces) in a single layer. Cook, stirring occasionally, until crisp and golden, 6–8 minutes. Use a slotted spoon to transfer bacon to a plate lined with paper towels to drain. Reserve 1 tablespoon of the rendered bacon fat in the skillet (optional) for warming nuts or flavoring; discard the rest or save for another use.

Toast nuts (optional)

If using walnuts or pecans, add them to the warm skillet with the reserved tablespoon of bacon fat (or 1/2 tsp olive oil if you prefer). Toast over medium-low heat, stirring, for 2–3 minutes until fragrant and slightly browned. Transfer to a small bowl to cool.

Wash and dry the mixed salad greens thoroughly (use a salad spinner or pat dry). Place greens in a large bowl and chill briefly if desired.

Core the Anjou pear and thinly slice (about 1/8" slices). If you want to prevent browning, toss slices lightly with a teaspoon of lemon juice.

Halve the cherry or grape tomatoes and thinly slice the red onion. If the onion is strong, rinse the slices briefly under cold water and drain to mellow the bite.

In a small bowl or jar, combine the white wine vinegar, Dijon mustard, honey (or maple syrup), salt, and pepper. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking vigorously (or add oil to jar and shake) until the dressing is emulsified. Taste and adjust seasoning — add a bit more honey for sweetness or another 1/4 tsp salt if needed.

To the bowl with greens, add the sliced pear, halved tomatoes, and red onion. Crumble in the cooked bacon lardons (reserve a few pieces for garnish if desired).

Drizzle about 2 tablespoons of the dressing over the salad and toss gently to coat. Add more dressing, 1 tablespoon at a time, until the greens are lightly dressed but not soggy.

Sprinkle the crumbled goat cheese (if using) and toasted nuts over the top. Garnish with reserved bacon lardons.

Serve immediately on chilled plates to keep greens crisp.