• Heat a medium dry pan over medium-high heat. Add bacon; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. • Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Carefully discard all but a thin layer of bacon fat from pan.

• While bacon cooks, wash and dry produce. • Trim and halve pear; thinly slice. • In a small bowl, whisk together vinegar, mustard, 2 TBSP olive oil, and 1⁄2 tsp sugar (4 TBSP olive oil and 1 tsp sugar for 4 servings) until smooth. Season with salt and pepper.

• Heat pan with reserved bacon fat over medium-low heat. (TIP: If pan seems dry, add a drizzle of oil.) Add panko, walnuts, 1⁄4 tsp thyme (1⁄2 tsp for 4 servings), and a pinch of salt. Cook, stirring, until golden brown, 1-2 minutes. Turn off heat; transfer to a plate.

• In a large bowl, toss mixed greens and pear with as much vinaigrette as you like. • Divide between shallow bowls and top with Parmesan, bacon, and panko topping. Serve. ***Pork is fully cooked when internal temperature reaches 145°.***