- bacon, slices cut into 1/4″ pieces
- ripe but firm Bosc pears, quartered, seeds removed
- brussels sprouts, trimmed & halved
- blue cheese, crumbled
- olive oil
- Glazed Pecans
- salt, freshly ground pepper
Preheat oven to 400° F. Place the brussel spouts, olive oil and salt on a sheet tray and toss to combine. Bake the brussel sprouts, cut side down, for 30 minutes.
Meanwhile, cook bacon in a large skillet over medium, stirring occasionally, until golden brown and crisp around edges, 10–12 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 Tbsp. bacon fat from skillet.
Season pears with salt and pepper and cook in skillet with bacon fat over medium-high, turning occasionally, until golden brown and starting to soften (they should be slightly firm at cores), 5–7 minutes.
Toss all of these together and sprinkle with a vinaigrette.