Fruity Dumpling Salad
Rinse the lettuce, spin dry and pluck into small pieces. Rinse the pears, remove the cores and dice the flesh small. Mix with the lemon juice. Whisk balsamic vinegar, apple cider vinegar, honey and salt and pepper to taste with the walnut oil. Season the dressing to taste again.
Cook dumplings according to package directions in boiling salted water. Pouring into cold water bath, drain and cut in half. Dice bacon finely and cook until crispy in a pan. Remove bacon and melt the butter in pan. Add pesto, mix in dumplings, and toss. Keep warm.
Place the lettuce leaves, pear cubes and dumplings on plates and drizzle with the dressing. Chop the walnuts coarsely, sprinkle over the top and serve.