Slice 2-3 baby pears in half lengthways and char in a very hot griddle pan for 1-2 minutes, then set aside. Grill 5-6 strips of pancetta until crispy and set aside as well. Lightly toast a generous handful of walnut halves and season with salt. Assemble the salad using lambs lettuce, watercress, baby pears and crumbled Roquefort, then top with grilled pancetta and walnuts before finishing with honey & mustard dressing.
(Please note: Lettuce and Watercress are not available via kff)