Crisp bacon, fresh pear and toasted walnuts layer the flavours in this seasonal salad. 






Skill level

Average: 3.8 (5 votes)


  • 500 ml balsamic vinegar
  • ½ tbsp brown sugar
  • ½ tsp + 2 tbsp olive oil
  • 5 rashers of bacon
  • 1 radicchio
  • 1 tbsp of pomegranate seeds
  • 1 tbsp chopped walnut, toasted
  • 1 pear, sliced fine
  • Rind and juice of 1 lemon  

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a small pot over a medium heat, cook balsamic vinegar and brown sugar until reduced, thick and rich (about 10 minutes). Cool.

Meanwhile, heat a pan over medium heat, add ½ tsp olive oil then bacon and cook until crispy (about 5 minutes). Cool then chop roughly.

Tear radicchio leaves into bite size chunks into a large mixing bowl then add pomegranate, toasted walnuts, sliced pear, chopped crispy bacon, the remaining olive oil, and lemon rind and juice. Mix well.

Transfer salad to a serving bowl then finish with a drizzle of balsamic reduction.