Walnut, pear and bacon salad on arugula

Ingredients for 4 servings:

• 20 walnuts
• 12 slices of bacon
• 1 pear(s), not too ripe
• 100 g arugula
• 1 small shallot(s)
• 2 tbsp honey
• 4 tbsp balsamic vinegar, dark
• salt and pepper
• e.g. olive oil
• possibly mustard

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

First, prepare the dressing. Finely dice the shallot and sauté in a little olive oil over low heat until translucent but not darkened. Then stir in the honey and add the vinegar. Simmer over low heat for about 5-10 minutes. If the mixture becomes too thick, add a little water. Season with salt and pepper. Remove from the heat and let cool. In the meantime, wash the arugula, spin it dry, remove any coarse stalks, and divide it between 4 appetizer plates. Cut the bacon into even pieces and fry until crispy. Let cool. Crack the walnuts, roughly chop the nuts, and sprinkle them over the arugula. Peel the pear, cut it into thin slices, then cut these into pieces, and arrange them on the salad, along with the cooled bacon. Finally, gradually whisk in about 3-4 tablespoons of olive oil into the cooled dressing until smooth. If you like, you can also add a pinch of mustard. Pour the dressing over the salad.