Pan-fried Balsamic Pear Salad with Pancetta, Gorgonzola and a Warm Honey Dressing

Pan-fried balsamic pear salad with pancetta, gorgonzola and a warm honey dressing

If I had to eat one thing every day for the rest of my life, it just might be this salad. Regardless of what ends up on your fork, every bite is the perfect combination of sweet, salty, and crunchy. It has quickly become my ‘go to’ salad recipe when I have unexpected guests or want to have a nicer lunch. It’s definitely a ‘fancy’ salad so it makes for an impressive meal. The only downside of this salad is that it does require a bit of preparation and a lot of pans and bowls, but it is definitely worth the effort.

Pan-fried balsamic pear salad with pancetta, gorgonzola and a warm honey dressing

Pan-fried Balsamic Pear Salad with Pancetta, Gorgonzola and a Warm Honey Dressing (from BBC Food)

  • 2 x 120g/4oz packets mixed baby greens
  • small handful of walnuts
  • 8 slices pancetta or lean bacon
  • 2 tablespoons unsalted butter
  • 1 teaspoon olive oil
  • 4 pears, peeled, cored, quartered
  • salt and freshly ground black pepper
  • 1 teaspoon honey, plus extra for the dressing
  • 1 teaspoon balsamic vinegar, plus 2 Tablespoons for the dressing
  • ½ teaspoon Dijon mustard
  • 150g/5oz gorgonzola, ripped into chunks
  1. Distribute the rocket evenly among four serving plates.
  2. Heat a frying pan and toast the walnuts for three minutes, or until golden-brown. Remove the nuts from the frying pan.
  3. Heat the pancetta in a frying pan over a medium heat and cook until crispy. Remove and set aside to drain on kitchen paper.
  4. 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, freshly ground black pepper and honey. Turn up the heat and cook for a further five minutes.
  5. 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.
  6. Arrange the pears and pancetta on top of the greens so each person has four quarters each.
  7. Now 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 freshly ground black pepper and the walnuts. Cook the mixture until warmed through.
  8. Pour the dressing over the pears and the greens. Scatter over the gorgonzola and serve.

2 Responses to Pan-fried Balsamic Pear Salad with Pancetta, Gorgonzola and a Warm Honey Dressing

  1. Pingback: Chipotle Chicken Taco Salad | Clare Cooks!

  2. Pingback: Chipotle Chicken Taco Salad | Clare Cooks!

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