Blue cheese, pancetta and pear salad
A serious salad with a balanced combination of fine flavours.
Ingredients
Method
Ingredients
- 70g pancetta from the service deli
- 75g crumbly blue cheese from the cheese bar
- 2 x ripe pears, 1 x large lemon and
- a bag of rocket leaves from the produce department
- 1 tbsp Pams extra virgin olive oil
- 2 tbsp natural yoghurt
Method
- Squeeze the juice from the lemon. Slice the pears thinly lengthwise.
- Coat pear slices with some lemon juice and set aside (this will prevent discolouration of the fruit).
- Slice the pancetta into strips and crumble the blue cheese into chunks.
- Arrange the rocket leaves on a salad plate then scatter the pear slices, pancetta and stilton.
- To make the creamy dressing, combine olive oil with the yoghurt and remaining lemon juice and briskly whisk together with a fork.
- Lightly drizzle dressing over the finished salad and serve.
Tip:
To add an attractive final touch, try dried Goji berries. Not only do they add beautiful colour, they are rich in antioxidants, vitamins and minerals.