Turn the heat up on the pan and roast the pears in the bacon fat.
Sprinkle with dry chilli flakes and then honey.
Remove roasted pears from the pan and place to one side.
Deglaze the pan with red wine. The juices from the pan will become the dressing for the salad.
Mix the salad of fennel, frisee, mint leaves and bacon. Drizzle with the pan juices.
Season with salt flakes and freshly ground pepper.
Finish with slices of buffalo mozzarella.
Enjoy with our Stoneleigh Wild Valley Marlborough Sauvignon Blanc.
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