WARM BAKED PEAR SALAD
Serves 6 3 ripe pears, peeled, cored and quartered 4 rashers of good-quality smoked streaky bacon 2tbsp maple syrup 50g (1¾oz) pecans 1 frisée lettuce 2 punnets of mixed baby cress 1 bag of watercress ½tsp wholegrain mustard ½ a lemon Extra-virgin olive oil Preheat the oven to 190°C/gas 5. Pop the pears in a small roasting tray and drape the bacon over the top. Cook in the oven for 10 minutes then drizzle over the maple syrup, add the pecans and jiggle the tray to coat everything. Return to the oven for another 15-20 minutes, until the pears are soft and sweet, the nuts slightly toasted and caramelised and the bacon crispy.
Meanwhile, get rid of any tatty outer leaves from the lettuce, then click off the larger dark leaves and save for another day. Wash the pale inner leaves, dry in a salad spinner, and place in a serving dish. Snip the mixed cress over the top and add the watercress. Combine the dressing ingredients in a cup or jar and take to the table with the salad. Make sure everyone is round the table, then toss the leaves with the dressing, soft pears, toasted nuts and crispy bacon and get into it immediately.
For the mustard dressing