Calories: 280
Fat (of which saturated fat): 23 g (3 g)
Carbohydrate (of which sugar): 9 g (9 g)
Salt: 0.9 g
serves 4
4 lean bacon strips
2⁄3 cup walnut halves
2 red Bartlett pears, cored and sliced lengthwise
1 tablespoon lemon juice
6 ounces watercress, tough stems removed
dressing
3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1⁄2 teaspoon honey
salt and pepper
Preheat the broiler to high. Arrange the bacon on an aluminum foil-lined broiler pan and cook under the preheated broiler until brown and crisp. Set aside to cool, then cut into 1⁄2-inch pieces.
Meanwhile, heat a dry skillet over medium heat and lightly toast the walnuts, shaking the skillet frequently, for 3 minutes, or until lightly brown. Set aside to cool.
Toss the pears in the lemon juice to prevent discoloration. Put the watercress, walnuts, pears, and bacon into a salad bowl.
To make the dressing, whisk the oil, lemon juice, and honey together in a small bowl or pitcher. Season to taste with salt and pepper, then pour over the salad. Toss well to combine and serve.