Warm Pear, Bacon & Mixed Greens Salad

Name: Warm Pear, Bacon & Mixed Greens Salad with Toasted Walnut Panko, Parmesan & Dijon Vinaigrette
Total time: 20 min
Yield: 2
Cuisine: North America
Ingredients: 4 ounce Bacon; 1 unit Pear; 5 teaspoon Red Wine Vinegar; 2 teaspoon Dijon Mustard; ¼ cup Panko Breadcrumbs; ½ ounce Walnuts; 1 teaspoon Dried Thyme; 4 ounce Mixed Greens; 3 tablespoon Parmesan Cheese; Salt; Pepper; Olive Oil; Sugar

with Toasted Walnut Panko, Parmesan & Dijon Vinaigrette

Recipe Development TeamUpdated on July 30, 2025

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This main course salad packed with textures and complementary flavors is destined to become a regular on your table! You’ll toss a bright mix of fresh greens, tender juicy pear, and smoky, crispy bacon with a tangy homemade mustard vinaigrette for bright contrast. Shower your salad with walnut-panko topping and Parmesan for a crunchy, savory finish.

Tags:

Carb Conscious

•Quick

•Easy Prep

Allergens:

Wheat

•Tree Nuts

•Milk

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time20 minutes

Prep Time5 minutes

DifficultyEasy

Ingredients

serving amount

4 ounce

Bacon

1 unit

Pear

5 teaspoon

Red Wine Vinegar

2 teaspoon

Dijon Mustard

¼ cup

Panko Breadcrumbs

(Contains: Wheat)

½ ounce

Walnuts

(Contains: Tree Nuts)

1 teaspoon

Dried Thyme

4 ounce

Mixed Greens

3 tablespoon

Parmesan Cheese

(Contains: Milk)

Not included in your delivery

Salt

Pepper

Olive Oil

Sugar

Nutrition Values

/ per serving

Calories580 kcal

Fat47 g

Saturated Fat12 g

Carbohydrate25 g

Sugar11 g

Dietary Fiber4 g

Protein13 g

Cholesterol40 mg

Sodium770 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Medium Pan

•Paper Towel

•Small Bowl

•Whisk

•Large Bowl

Instructions

PDF

• Heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Carefully discard all but a thin layer of bacon fat from pan.

• While bacon cooks, wash and dry produce. • Trim and halve pear; thinly slice. • In a small bowl, whisk together vinegar, mustard, 2 TBSP olive oil, and 1⁄2 tsp sugar(4 TBSP olive oil and 1 tsp sugar for 4 servings) until smooth. Season with salt and pepper.

• Heat pan with reserved bacon fat over medium-low heat. (TIP: If pan seems dry, add a drizzle of oil.) Add panko, walnuts, 1⁄4 tsp thyme (1⁄2 tsp for 4 servings), and a pinch of salt. Cook, stirring, until golden brown, 1-2 minutes. Turn off heat; transfer to a plate.

• In a large bowl, toss mixed greens and pear with as much vinaigrette as you like. • Divide between shallow bowls and top with Parmesan, bacon, and panko topping. Serve.

Pork is fully cooked when internal temperature reaches 145°.