12 slices bacon
3 large pears, quartered
6 cups mixed salad greens
2/3 cup pecans, toasted
2/3 cup Parmesan cheese, shaved
2 tablespoons honey or agave nectar
2 tablespoons Dijon mustard
2 tablespoons white wine vinegar (or apple cider vinegar)
2-3 tablespoons olive oil
Preheat oven to 350.
Meanwhile, between layers of paper toweling on a plate, heat bacon in a microwave until partially cooked. It should still be "bendy" and not crispy. (I hesitate to give exact cook times, because all microwaves cook differently.)
Wrap one slice of bacon around each pear quarter, and secure with a wooden pick.
Place pear quarters on a wire rack over a jelly-roll pan.
Bake bacon-wrapped pears for 10 minutes, or until fruit is juicy and bacon is crispy.
Arrange salad greens on 4 serving plates, and sprinkle evenly with pecans and Parmesan cheese.
Place 3 pear quarters on each salad.Drizzle with Mustard Dressing before serving. (Serves 4)