Step 1

Distribute the rocket evenly among four serving plates.

Step 2

Heat a frying pan and toast the pine nuts for three minutes, or until golden-brown. Remove the nuts from the frying pan.

Step 3

Heat the pancetta in a frying pan over a medium heat and cook until crispy. Remove and set aside to drain on kitchen paper.

Step 4

Place a knob of butter and the oil into a clean frying pan set over a low heat. Once the butter melts, add the pears, salt, pepper and honey. Turn up the heat and cook for a further five minutes.

Step 5

Add the balsamic vinegar and cook for another minute, then take the pan off the heat. Remove the pears from the pan, reserving any juice that may be left.

Step 6

Arrange the pears and pancetta on top of the rocket leaves so each person has four quarters each.

Step 7

For the dressing, put the pan containing the pear juices back on the heat and add the remaining knob of butter, a dash of honey, the mustard, salt and pepper and the pine nuts. Cook the mixture until warmed through.

Step 8

Pour the dressing over the pears and the rocket. Scatter over the gorgonzola and serve.