150g speck, rind removed, cut into lardons
2 French shallots, finely diced
1 tbsp extra virgin olive oil
2 firm Bosc pears
1 bunch chives, cut into 5cm batons
2 cups rocket
2 tbsp walnuts, roughly chopped
1 bunch asparagus, blanched
½ cup peas, blanched
Salt and pepper
1 tbsp white wine vinegar
½ clove garlic, minced
1 tbsp whole grain mustard
Zest and juice of ½ lemon
3 tbsp extra virgin olive oil
In a non-stick pan over medium heat, add the speck, shallots and olive oil. Cook until the fat renders down, the speck is almost crispy and the shallots have softened – about ten minutes.
Place all the dressing ingredients in a small bowl and whisk to combine. Set aside.
Cut the pears into quarters, remove the seeds and core, then cut in half again so they are in eighths. Add to the pan with the speck and stir to coat in the oil. Season with salt and pepper and add the chives to the pan.
Once the pears have softened and warmed through but are still holding their shape, toss the rocket and walnuts through the pan then pour over half the dressing. Toss to coat then turn off the heat. Arrange the asparagus and peas on a serving dish then top with the pear and rocket salad. Pour over the remaining dressing to serve.