Equipment
Ingredients
Salad Base
- 80 g pancetta, thinly sliced
- 2 pears, firm but ripe
- 100 g wild rocket (arugula), washed and dried
- 60 g gorgonzola cheese, crumbled
- 10 g unsalted butter
- 30 ml balsamic vinegar
Honey-Mustard Dressing
- 45 ml extra virgin olive oil
- 15 ml apple cider vinegar
- 5 g dijon mustard, smooth
- 10 g honey
- salt
- black pepper, freshly cracked
Nutrition (per serving)
Method
Core the pears and slice them into eighths (wedges). Keep the skin on for texture and color.
In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, honey, and a pinch of salt and pepper until emulsified.
Place the pancetta slices in a cold large frying pan. Turn heat to medium and cook until the fat renders and the pancetta becomes golden and crispy. Remove to a paper towel-lined plate, leaving the rendered fat in the pan.
Add the butter to the rendered pancetta fat in the same pan over medium-high heat. Add the pear wedges in a single layer. Sear for 2-3 minutes per side until golden brown.
Pour the balsamic vinegar over the pears. Toss gently for 30-60 seconds until the vinegar reduces to a glaze and coats the fruit. Remove from heat immediately.
Arrange the rocket on plates. Top with the warm balsamic pears, crumbled crispy pancetta, and pieces of gorgonzola. Drizzle generously with the dressing and serve immediately.
Chef's Notes
- Temperature contrast is vital here; ensure the pears are still warm when they hit the salad greens for the best experience.
- If Gorgonzola is too pungent for your taste, Dolcelatte is a milder, creamier alternative that still pairs beautifully with pear.
- For extra crunch, toast a handful of walnuts or pecans and scatter them over the finished salad.
- Leaving the skin on the pears helps them hold their shape during the frying process and adds nutritional value.
