Preheat oven to 400°. Place a lightly greased wire rack in an aluminum foil-lined 15- x 10-inch jelly-roll pan. Dip bacon slices in syrup, allowing excess to drip off; press pecans onto both sides of bacon. Arrange bacon slices in a single layer on rack, and bake 20 minutes; turn bacon slices, and bake 5 to 10 more minutes or until browned and crisp. Remove from oven, and let stand 5 minutes. Cut bacon crosswise into 1-inch pieces.
Place salad greens on a serving platter. Cut pear and apple into thin slices; toss with salad greens. Top with grapes, cheese, and bacon.
I loved the apples, pears and grapes and the bacon really was amazing. I used center cut since that's what I had and I didn't have any problems. I used crumbled goat cheese because we don't like gorgonzola and it worked well. The only thing I'd change is the dressing. The texture was a little thick and it just seemed a little strange. I'd use the maple cider vinaigrette on this site from the salad with apples and spiced pecans next time.
Very good. I felt the recipe halved easily. The bacon, maple syrup and pecans caused me a bit of a problem, I could not get the pecans to stick to the bacon. The salad was very pretty and tasty. A nice change and good fall salad.