Charles Masters
Hands-On Time
20 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Serve the salad topped with the croutons and bacon.

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