Pear, bean and bacon salad

Ingredients for 2 servings:

• ½ bunch savory, preferably fresh, chopped
• 2 tbsp olive oil
• 2 tbsp maple syrup
• 1 tbsp apple balsamic vinegar
• 5 jacket potatoes, boiled
• 300 g green beans
• 50 g bacon cubes
• 1 pear(s)
• 1 onion(s), red
• salt and pepper
• 1 shallot(s)
• 50 g bacon cubes
• 1 tsp butter
• 30 ml white wine
• 50 ml cream
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Mix the dressing ingredients with the chopped savory in a salad bowl. Peel the cooked potatoes, cut into bite-sized pieces, and add them. Trim the beans, cut into pieces, and cook in salted water until al dente. Add to the potatoes. Meanwhile, fry the bacon cubes in a non-stick pan until crispy, drain on kitchen paper, and set aside. Core the pear, slice, and fry in the bacon fat. Season with salt and pepper and add to the salad. Thinly slice the onion, fry, deglaze with apple balsamic vinegar, and simmer for 2 to 3 minutes, then add to the salad. Mix everything thoroughly. Finally, add the crispy bacon cubes. Serve the salad with a tasty bacon sauce. Briefly sauté the bacon cubes and shallot in butter. Deglaze with wine and pour in the cream. Reduce until creamy. Season with salt and pepper. Tip: If possible, use fresh savory.