Ingredients

Salad
  • 2 Celtic Capra goats cheese at room temperature - cut into bit size pieces
  • 100g of freshly shelled peas
  • 12 slices of Italian thin sliced pancetta

Ingredients

Dressing
  • 100g freshly shelled peas (blanched and strained)
  • 1 tsp Paxton's Whole Grain Mustard
  • Juice of one lemon
  • 200ml good quality olive oil
  • Spring of spearmint
  • Seasoning to taste
  • Water if required to thin the dressing 

Method

  1. Place all dressing ingredients except olive oil into a food processor or liquidiser. Puree until smooth.
  2. Slowly drizzle in the olive oil until it forms an emulsion, adding a little splash of water to thin if necessary.
  3. Pass dressing through a strainer and place to one side.
  4. Place the pancetta under a hot grill until crispy. Allow to cool slightly.
  5. Put the rest of the ingredients into a large bowl and pour over the dressing.
  6. Mix thoroughly. Place on serving plates. Top with the pancetta and serve.