1 lean bacon slices
generous 5/8 cup walnut halves
2 pears, cored and sliced lengthwise
1 tbsp. lemon juice
6 oz watercress, tough stalks removed
3 tbsp. extra virgin olive oil
2 tbsp. lemon juice
1/2 tsp honey
salt and pepper
Preheat the broiler to high. Arrange the bacon on a foil lined broiler pan and cook under the preheated broiler until well browned and crisp. Let 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 browned. Let 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.