Cooking Instructions
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Step 1
Bring the
Sweet Wine (560 mL)
,
Granulated Sugar (200 g)
,
Honey (170 g)
,
Fresh Ginger (9 g)
,
Whole Cloves (10)
,
Peppercorns (10)
and
Cinnamon Stick (1)
, and place in a pot large enough to hold the pears over high heat.
Step 2
Peel the
Bosc Pears (2)
. Quarter them and remove the core.
Step 3
When syrup is boiling, add pears. Reduce heat and let simmer for 15-20 minutes or until pears are soft when run through with a knife.
Step 4
Remove and let cool. Chop roughly.
Step 5
Finely chop the
Shallots (20 g)
.
Step 6
Finely slice the
Fresh Chives (2 g)
.
Step 7
Zest the
Lemon (1/2)
.
Step 8
Add the shallots, chives,
Dijon Mustard (15 g)
,
Honey Vinegar (120 mL)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
to a small bowl and stir to combine.
Step 9
Slowly whisk in the
Grapeseed Oil (120 mL)
until smooth.
Step 10
Cook
Bacon (4 slices)
until extra crispy. Remove from pan and set aside onto paper towels. When cooled, roughly chop the bacon.
Step 11
Wipe most of the bacon grease out of the pan and then toast the
Pecans (50 g)
on low heat for 3-4 minutes.
Step 12
Wash and dry
Butter Lettuce (1 head)
.
Step 13
Combine butter lettuce, bacon, pecans, and pears in a large bowl. Toss gently with vinaigrette.
