Rating: 4.5 stars
10 Ratings
  • 5 star values: 8
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Chris Morocco

Gallery

Credit: Charles Masters

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

700 calories; fat 32g; cholesterol 100mg; sodium 1230mg; protein 14g; carbohydrates 91g; sugars 30g; fiber 15g; iron 2mg; calcium 214mg.
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