Ingredients
- 4 rashers smoked streaky bacon, rind removed
- 3 ripe pears, peeled, cored and sliced
- 140g blue cheese, cut into small cubes, such as Colston Bassett stilton
- 100g washed baby spinach
For the dressing
- 1 tbsp sherry or red wine vinegar
- 1 tsp clear honey
- 1 tsp wholegrain mustard
- 2 tbsp olive oil
Method
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Use kitchen scissors or a sharp knife to snip the bacon crossways into fat matchsticks. Heat a small, dry frying pan on a medium heat and add the bacon. Cook for about 10 mins, until the fat has run and the bacon is crisp.
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To make the dressing, reduce the heat in the pan to low and stir in 1 tbsp water, then the vinegar, honey and mustard. Stir well, scraping up any residue on the base of the pan. Stir in the oil, taste and season.
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Meanwhile, heat a ridged griddle pan or grill and cook the pears for about 5 mins on each side, until browned. Place in a bowl and mix with the cubes of cheese (this melts the cheese a little, making it nice and squidgy). Tip the spinach into a serving bowl, and scatter the cheese and pear mixture over. Top with the warm bacon dressing and serve immediately.