Salad
2 servings
20 minutes
0 minutes
Chef Eduardo Baeza
4 strips Bacon
2 ripe Organic Pears (any kind)
3 bunches Watercress
1/4 cup Goat Cheese, crumbled into small pieces
1/4 cup Raw Pistachios, shelled and roughly crushed
1 medium ripe Mango
2 tablespoons White Wine Vinegar
4 tablespoons Extra Virgin Olive Oil
2 teaspoons Dry Mustard
Salt and Pepper to taste
Cut bacon into 1-inch pieces and bake in oven until slightly crisp at 400°F.
Cut each pear lengthwise into 4 slices, removing core.
Separate stems from watercress leaves – use only leaves.
Scoop out mango pulp and combine with remaining ingredients in blender and mix until smooth.
Form each pear into a star-shape on plate, pile watercress in center, top with cheese, bacon and pistachios.
Drizzle with vinaigrette.
