Pear, Pancetta and Gorgonzola Salad
Pear, Pancetta and Gorgonzola Salad



  • 250g rocket leaves
  • Handful of pine nuts
  • 20 slices of pancetta
  • 2 knobs of butter
  • 1 tsp olive oil
  • 4 peeled pears, cored and quartered
  • 1 tsp honey
  • 1 tsp balsamic vinegar
  • ½ tsp mustard
  • 150g gorgonzola chunks
  • Toast the pine nuts in a dry pan for 3 mins, then remove and set aside. Add the pancetta to the pan and cook until crispy, then remove and drain on kitchen paper.
  • Add a knob of butter and the oil to the clean pan. Once melted, add the pears, honey and some seasoning and cook for 5 mins. Stir in the vinegar and cook for 1 minute more, then remove the pan from the heat. Remove the pear quarters from the pan, reserving the juices. Arrange the pancetta slices and pears on the rocket leaves on serving plates.
  • Make the dressing by stirring the remaining butter into the hot pear juices. Add a dash of honey, the mustard, pine nuts and some seasoning, and mix well to combine. Drizzle over the pears and pancetta, then sprinkle with gorgonzola to serve.
10 mins
4 serving

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