Today's recipe is for a warm, winter-friendly wilted salad with pears, chopped escarole, bacon and blue cheese, all tossed with a simple apple cider vinegar, honey and Dijon mustard dressing.

Ingredients: (Serves 4)
5-6 slices of bacon
3 ripe pears
1/4 cup red onion
Chopped escarole
Apple cider vinegar
Honey
Dijon mustard
Crumbled blue cheese

Procedure:
Start by crisping up the bacon in a large pan on the stove top, while rough-chopping the pears and finely chopping the red onion.

Once the bacon is nice and crisp and out of the pan, pour off most of the rendered bacon fat but reserve it to help make the salad dressing.

Add the chopped escarole to the pan, cook that to wilt and then remove it.

Put some of the bacon fat back in the pan and cook the red onion until that has softened up a bit.

Next, add a splash of apple cider vinegar, a little squeeze of honey and a little dollop of Dijon mustard and stir together. Add the chopped pears and toss to coat.

Place some of the wilted escarole on a plate, top that with some of pears and dressing, crumble a little bacon over the top and finish with some crumbled blue cheese.