Watercress, Chicken Bacon & Pear Salad

8 slices Tegel Chicken Bacon, cut into strips

1/2 small baguette
2 tbsp olive oil
1 tsp olive oil, extra
2 firm pears
1 tbsp lemon juice
1 bunch watercress
1/2 cup walnuts or pecan nuts, toasted
100g blue cheese, crumbled

Dressing:
3 tbsp olive oil
2 tbsp lemon juice
1 tsp honey
Salt and pepper to taste

Preheat the oven to 200˚C.

Cut the baguette into chunky cubes and place in an oven dish. Drizzle with the 2 tablespoons olive oil and bake in the oven for 15 minutes or until crisp and golden. Remove from the oven and allow to cool.

Heat the extra teaspoon of olive oil in a frying pan. Add the chicken bacon and cook over medium heat for 3 to 4 minutes or until it is brown.

Remove from the heat and cool.

Slice the pears thinly and sprinkle with the lemon juice. Place the watercress in a salad bowl. Top with the crispy bread, pear slices, chicken bacon, walnuts or pecans and blue cheese. Drizzle with the dressing and toss gently. Serve immediately.

To prepare the dressing, combine all ingredients.