How to Make It
Heat oven to 425° F. Cook the bacon in a large ovenproof skillet over medium-high heat, turning once, until browned, 6 to 8 minutes. Tear the bacon into large pieces. Reserve the skillet. Place the pears, cut-side down, in the skillet and transfer to oven. Roast until tender, 12 to 15 minutes.
Meanwhile, drizzle the corn bread with 2 tablespoons of the oil on a large rimmed baking sheet. Toast until golden brown, 8 to 10 minutes.
Whisk the lemon juice, mustard, honey, the remaining 2 tablespoons of oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl. Add the greens and black-eyed peas and toss to combine.
Serve the salad topped with the croutons and bacon.