Begin by slicing firm pears like Bosc or Anjou into wedges, ensuring uniform thickness for even cooking. Set them aside while you heat your skillet over medium heat.

In your preheated skillet, add strips of bacon and cook for about 6-8 minutes, turning occasionally until they are crispy and golden brown. Remove the bacon and place it on a paper towel to drain excess fat.

Reduce the heat to medium-low and add a drizzle of olive oil to the bacon fat in the skillet. Gently add the pear wedges and sauté for approximately 4-5 minutes until tender and lightly caramelized.

While the pears are cooking, whisk together 2 tablespoons of Dijon mustard with any remaining olive oil in a separate bowl until smooth.

Once the pears are perfectly sautéed, add the crispy bacon back into the skillet and drizzle the mustard dressing over the warm pears and bacon, tossing gently to combine.

Transfer the sautéed pears with bacon and mustard dressing to a serving platter, and sprinkle with toasted walnuts for an added crunch. Serve warm.