Ingredients

• 2 x 120g/4oz packets rocket
• handful pine nuts
• 16 slices pancetta
• 2 knobs of butter
• 1 tsp olive oil
• 4 pears
• peeled
• cored
• quartered
• 1 tsp honey
• plus extra for the dressing
• 1 tsp balsamic vinegar
• plus 2 tbsp for the dressing
• ½ tsp Dijon mustard
• 150g/5oz gorgonzola
• ripped into chunks
• salt and freshly ground black pepper

Directions

• Distribute the rocket evenly among four serving plates.
• Heat a frying pan and toast the pine nuts for three minutes
• or until golden-brown. Remove the nuts from the frying pan.
• Heat the pancetta in a frying pan over a medium heat and cook until crispy. Remove and set aside to drain on kitchen paper.
• Place a knob of butter and the oil into a clean frying pan set over a low heat. Once the butter melts
• add the pears
• salt
• pepper and honey. Turn up the heat and cook for a further five minutes.
• Add the balsamic vinegar and cook for another minute
• then take the pan off the heat. Remove the pears from the pan
• reserving any juice that may be left.
• Arrange the pears and pancetta on top of the rocket leaves so each person has four quarters each.
• For the dressing
• put the pan containing the pear juices back on the heat and add the remaining knob of butter
• a dash of honey
• the mustard
• salt and pepper and the pine nuts. Cook the mixture until warmed through.
• Pour the dressing over the pears and the rocket. Scatter over the gorgonzola and serve.