Roquefort, pancetta & pear salad

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olive magazine

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Recipe by olive magazine

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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.

Latest comments and suggestions

• astroboy

  17 January 2009

  astroboy commented on this recipe

  how is this coming under the low fat section?

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• HelloKnitty

  09 October 2009

  HelloKnitty rated and commented on this recipe

  

  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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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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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 5 mins

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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