Ingredients 1 tbsp olive oil

2.5 oz pancetta

3.5 oz pea shoots

3.5 oz freshly podded peas

2 tbsp chopped tarragon

7 oz roast cooked chicken, shredded

For the Dressing:

1.5 fl oz melted Kerrygold

Salted Butter

Juice and zest of one orange

1 tsp of dijon mustard

Sea salt and freshly ground black pepper

Instructions:

  1. Place a frying pan over a medium to high heat and add the olive oil – followed by the pancetta. Cook the pancetta until it’s crispy, about two minutes.
  2. Place all the ingredients for the dressing in a bowl and whisk together well. Season with sea salt and freshly ground black pepper.
  3. Put all the remaining ingredients for the salad in a large bowl, pour the dressing on top, and the crispy pancetta – gently toss.
  4. Divide between two plates.