Masons Salad Recipe

Toast pine nuts

Place a small dry skillet over medium heat. Add pine nuts and toast, stirring frequently, until golden and fragrant, 3–4 minutes. Immediately transfer to a small bowl to stop cooking and avoid burning.

Cook pancetta lardons

Heat a medium sauté pan over medium heat (no oil needed if pancetta is fatty). Add pancetta lardons in a single layer and cook, stirring occasionally, until crisp and rendered, about 6–8 minutes. If they release a lot of fat, you may pour off and reserve 1 tablespoon for the dressing (optional). Transfer crispy pancetta to a plate lined with paper towels to drain.

Prepare other salad components

If needed, tear or roughly chop any large leaves so all are bite-sized. Halve sun-blushed tomatoes if large. Crumble the Shropshire blue cheese into small to medium pieces.

Assemble salad

Place the mixed salad leaves in a large bowl. Scatter halved sun-blushed tomatoes, toasted pine nuts, and warm pancetta lardons over the leaves. Add most of the crumbled Shropshire blue cheese, reserving a small amount for garnish.

Whisk dressing: In a small bowl or jar, combine the Dijon mustard, honey, and red wine vinegar. Whisk or shake to emulsify, then slowly drizzle in the extra-virgin olive oil while whisking until the dressing is smooth and slightly thickened. Season with salt and freshly ground black pepper to taste. If you reserved a tablespoon of pancetta fat, whisk it into the dressing for extra savory flavor (optional).

Dress salad and serve: Drizzle about two-thirds of the dressing over the assembled salad and gently toss with tongs to coat leaves evenly, being careful not to bruise delicate greens. Taste and add more dressing if needed. Transfer to a serving platter or individual plates, sprinkle remaining Shropshire blue cheese on top, and finish with any remaining toasted pine nuts. Serve immediately.