Cut 1/2 ring of Sausage Partners pancetta into 1cm cubes and fry on med until they are crunchy. Remove the pancetta from the fat, place it on a paper towel. Reserve the fat in the pan.
Hard boil 2 duck eggs. While the eggs are boiling in the same pot put 1 handful of green beans and let them cook for 2 mins. Remove them from the pot and plunge them into ice water to stop them from cooking any further.
Let the eggs cool enough to handle them then peel. Then cut into wedges.
In a mason jar (or just in a bowl) shakes together 4tbsp olive oil 1.5 tbsp white wine vinegar, tbsp maple syrup, sprinkle of pepper and 1 tsp smooth Dijon mustard.
Toss 4 cups of arugula in 1tbsp of the warm pancetta fat. Put the salad onto 2 large plates, sprinkle over the crispy pancetta, arrange the egg wedges and beans artfully then drizzle the salad dressing over everything.
How much dressing you use it up to you, but you don’t want so much that it’s swimming in grease…
This is a rich, rich dish, so I recommend a high acid wine to accompany it – Ontario Sauvignon Blanc would be delicious


