Raw pear and pancetta salad

Serves: 4 to 6

Preparation Time: 25 minutes

Cooking Time: N/A


  • 16 slices Pancetta
  • 2 Ripe Packham Pears (or similar)
  • 1 large Red Onion
  • 1 Tbsp Extra Virgin Olive Oil
  • ½ Tbsp Vino Cotto
  • 2 bulbs White Witlof
  • 2 bulbs Red Witlof
  • 160g Blue Cheese
  • 1 bunch Watercress
  • ½ bunch Flat Leaf Parsley


  • 2 Tbsp Lemon Juice
  • 8 Tbsp Extra Virgin Olive Oil
  • Sea Salt and Freshly Cracked Black Pepper

Recipe by Maggie Beer


Pre-heat a fan forced oven to 220c.

Lay pancetta on a baking tray and place into pre-heated oven and cook until crisp, then drain on kitchen paper.

Slice pears thinly lengthways removing core, and dip in lemon juice to prevent browning.

Peel and cut onion into wedges.

Place a large non-stick pan over a high heat, add olive oil, sauté the onions until transparent then deglaze with the Vino Cotto to caramelize. Set aside.

Pull witlof bulbs apart into leaves and break cheese into about 1-centimetre pieces.

Pluck parsley leaves off stem and pick end stems off watercress. Set aside.