About this recipe:I love making salads and salad dressings and this combination of rocket, pear, pine nuts, pancetta and balsamic vinegar seems to impress people the most. It's so easy and delicious that this is my 'go to' salad recipe when I have unexpected guests, as it looks really 'fancy' too. The inspiration for this comes from a nice restaurant in Hamburg - where they served a salad with a crisp slice of prosciutto di Parma on top, but I make it with pancetta or even bacon, as it's easier to eat with a fork!
1 bag rocket
1 pear, cored and cubed or sliced lengthways
50g pancetta cubes, pan-fried or grilled
80g dolcelatte, gorgonzola or blue cheese, cubed
4 tablespoons toasted pine nuts
50g thinly sliced (jarred) beetroot, optional
For the balsamic vinaigrette
125ml good balsamic vinegar
60ml olive oil
1 tablespoon Dijon mustard
1 1/4 tablespoon acacia honey, or a light honey of your choice
1/4 teaspoon dried thyme
1 clove garlic, pressed or very finely chopped, optional
a good grind of sea salt
a grind of fresh pepper
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Method Prep:15min › Ready in:15min
Gently toss all salad ingredients together and place in a serving bowl.
For the dressing, simply put all ingredients into a shaker or salad dressing container, cover and shake about 20 seconds or until the oil looks emulsified. Serve with salad.
To toast the pine nuts...
Toast pine nuts in a dry (without oil) hot pan, being careful not to scorch or burn the nuts. Toss or mix constantly until lightly browned. Let cool.