Pear, Pistachio and Stilton Salad

INGREDIENTS

2 Pears – Peeled, Core Removed & Cut into Wedges
100g Pancetta – Finely Sliced (optional)
100g Rocket Leaves
50g Pistachio Kernals
50g Fresh Herbs (Parsley, Mint & Basil are our prefered)
1 tbsp Honey
50g Butter
200g Stilton Cheese
2 tbsp Extra Virgin Olive Oil

METHOD

Pre heat oven to 180 degrees Celsius.

Heat a pan over med to high heat. Add butter and honey.

Once butter has melted add the pears and pistachios.

Cook until pears have softened and gone golden brown.

Remove from pan and cool. Place pancetta on a tray in one layer and cook in oven for 10 minutes or until crisp.

Remove and allow to cool.

Add all the ingredients into a mixing bowl and toss together.

Arrange on a plate and top with stilton cheese.

Serve as a side salad or a main. We like to serve this with a Spinach, Tomato & Goat Cheese Tart.

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