Step 1: Peel, core and slice the pears into eighths.

Step 2: Cut the bacon into 3 centimetre pieces.

Step 3: Heat the Olive Oil in a heavy based frying pan, add the pears and sauté for 3 to 4 minutes, then add the bacon and lemon zest.

Step 4: Add the whole walnuts and toss through.

Step 5: Continue to cook until the pears are golden and the bacon crispy.

Step 6: Deglaze the pan with the Vino Cotto, taste for seasoning and adjust if necessary.

Step 7: Remove from the pan and place on a serving platter, scatter the rocket over the top of the pears and bacon, add the lemon juice to the pan juices and drizzle over the salad.