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.