Trim and cut cos into large wedges.
In a frying pan over a moderate heat, fry pancetta slices until crispy.. Remove from pan and chop into 3 cm pieces.
Place the wedges on a plate; arrange cheese to sit against the lettuce with a couple of slices of pancetta.
Generously dress with the olive oil and balsamic, season with fresh black pepper.
1 Baby Cos Lettuce
50 grams english blue stilton cheese
1/2 packet Farro flat peppered pancetta
70 millilitres Iliada extra virgin olive oil
30 millilitres Giusti Gold Label balsamic vinegar