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Pan-fried pear salad with pancetta, gorgonzola and a warm dressing
Fruit and vegetables
2 x 120g/4oz packets
rocket
4
pears
, peeled, cored, quartered
Tins, packets and jars
½ tsp
Dijon mustard
Cooking ingredients
handful
pine nuts
1 tsp olive
oil
1 tsp
honey
, plus extra for the dressing
1 tsp
balsamic vinegar
, plus 2 tbsp for the dressing
salt and freshly ground
black pepper
Dairy, eggs and chilled
2 knobs of
butter
150g/5oz
gorgonzola
, ripped into chunks
Meat, fish and poultry
16 slices
pancetta
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