• • 500 ml balsamic vinegar
  • ½ tbsp brown sugar
  • ½ tsp + 2 tbsp olive oil
  • 5rashers of bacon
  • 1 radicchio
  • 1 tbsp of pomegranate seeds
  • 1 tbsp chopped walnut, toasted
  • 1pear, sliced fine
  • Rind and juice of 1 lemon

• In a small pot over a medium heat, cook balsamic vinegar and brown sugar until reduced, thick and rich (about 10 minutes). Cool.

  Meanwhile, heat a pan over medium heat, add ½ tsp olive oil then bacon and cook until crispy (about 5 minutes). Cool then chop roughly.

  Tear radicchio leaves into bite size chunks into a large mixing bowl then add pomegranate, toasted walnuts, sliced pear, chopped crispy bacon, the remaining olive oil, and lemon rind and juice. Mix well.

  Transfer salad to a serving bowl then finish with a drizzle of balsamic reduction.

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