Roquefort, pancetta & pear salad

Roquefort, pancetta & pear salad

Salty blue cheese and bacon and sweet, crisp pears make a beautiful main meal salad

Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 5 mins

Method

  1. Dry fry the pancetta until crisp, blot on kitchen paper and crumble into pieces. Put the baby leaves in a large serving bowl and scatter with the Roquefort, pear slices and pancetta. In a lidded container, shake together the walnut oil and sherry vinegar. Pour over the salad and serve with some crusty bread to mop up the dressing.

Recipe from olive magazine, February 2009.

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Latest comments and suggestions

  • 17 January 2009

    astroboy commented on this recipe

    how is this coming under the low fat section?

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  • 09 October 2009

    HelloKnitty rated and commented on this recipe

    5 stars

    Simple and scrumptious! All the flavours work really well together and the walnut oil in the dressing adds a wonderful nutty warm touch.

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Difficulty and servings

Easy

Serves 2

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 5 mins

Ingredients

  • 6 slices pancetta
  • 1 large bag mixed baby leaf salad
  • 75g Roquefort , crumbled
  • 1 large pear , thinly sliced
  • 3 tbsp walnut oil
  • 1 tbsp sherry vinegar
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