Roquefort, pancetta & pear salad

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• 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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• jasonbenali

  31 May 2011

  jasonbenali rated and commented on this recipe

  

  Really delicious combination - I used the creamier St Agur and added a little garlic to fried pancetta and extra virgin olive oil instead of walnut oil.

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• Faith78

  06 October 2011

  Faith78 rated and commented on this recipe

  

  The pears and cheese go amazingly well together. I also added some chicken to make it more substantial.

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• Kt04uk2

  25 January 2012

  Kt04uk2 rated this recipe

  

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• Grumpet

  29 July 2012

  Grumpet rated and commented on this recipe

  

  Delicious, easy and quick for a summer Sunday night tea. I added a bit of cucumber cut into thick slices for extra crunch and served with a piece of thick white bread each which had been fried on one side in the pancetta fat. Vary tasty. I had considered adding extra chicken as suggested by others but didn't in the end and I don't think it needed it since we had the bread. Will make again.

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• Grumpet

  29 July 2012

  Grumpet commented on this recipe

  Forgot to say that I didn't have for the dressing so I used olive oil and red wine vinegar and this was fine.

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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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