Pancetta, blue cheese and pear salad

Recipe & food styling Mari Loewen. Photography Ross Cornish.


12 to 14 slices pancetta

3 pears, cored, thinly sliced

Chunk Stilton blue cheese, sliced

3 cups arugula

1/4 cup extra-virgin olive oil

1/4 cup balsamic vinegar


In small bowl, whisk olive oil and balsamic vinegar. Set aside.

In skillet over medium heat, fry pancetta until crispy and golden. Drain on paper towels. Toss arugula in olive oil and vinegar and arrange on serving plates. Arrange cheese, pancetta, and pear on top, and serve.