350g bag fresh young spinach leaves, washed and dried if necessary
225g blue cheese, crumbled (roquefort is good)
Sizzle the pancetta in a frying pan over
a low heat for 10 minutes until golden and
beginning to crisp. Remove the pancetta
with a slotted spoon to a plate lined with
kitchen paper. Raise the heat and throw
the mushrooms in with the pancetta fat.
Fry the mushrooms for 3-5 minutes until
cooked and golden. Remove to a bowl
with a slotted spoon.
Add the garlic to the pan and fry for a
minute until lightly brown. Pour in the
vinegar and boil furiously to deglaze the
pan. When the vinegar has reduced to a
couple of tbsp take the pan off the heat
and stir in the olive oil to make a dressing.
Season to taste, and set aside.
Put the chickpeas,mushrooms, pancetta
and spinach into a large salad bowl and
mix with your hands. Add the dressing and
toss thoroughly, adding half the cheese at
the end so as not to break it up too much.
Serve the salad scattered with the