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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.