Roasted Pear, Bacon and Pecan Salad with Vanilla Vinaigrette

Roasted Pear, Bacon and Pecan Salad with Vanilla Vinaigrette

Serves 4


  • 5 ripe but firm pears
  • 1 tbsp olive oil
  • 125g bacon lardons or thick cut bacon pieces
  • ½ cup pecans
Vanilla vinaigrette
  • 2 tbsp sherry vinegar or cider vinegar
  • 1 tsp Dijon mustard
  • 1 tsp brown sugar
  • seeds scraped from 1 Heilala Vanilla Bean
  • ¼ cup olive oil


  1. Preheat the oven to 200⁰C. Line a shallow baking tray with baking paper.
  2. Peel, quarter and core the pears and toss with the oil. Arrange on the baking tray in a single layer.
  3. Roast pears for 40-45 minutes, turning the pears every 15 minutes. In the final 15 minutes of roasting, sprinkle over the bacon lardons and in the final 5 minutes, sprinkle over the pecans.
  4. Serve roasted pears drizzled with the vanilla vinaigrette (recipe below).
For the vinaigrette
  1. In a small bowl place the vinegar, Dijon mustard, brown sugar and vanilla seeds. Whisk to combine. Drizzle in the olive oil, whisking well until emulsified. Alternatively, make vinaigrette in a screw-top jar and shake well before using.
Heilala Vanilla

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