Pancetta, blue cheese and pear salad
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.