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Ingredients

1. One 3-ounce slices of pancetta, cut into 1/4-inch dice
2. 2 bunches of watercress, thick stems discarded
3. 10 Medjool dates, pitted and quartered lengthwise
4. 1/2 cup roasted unsalted pistachios
5. 2 ounces Maytag blue cheese, crumbled (1/2 cup)
6. 2 tablespoons extra-virgin olive oil
7. 1 1/2 tablespoons sherry vinegar
8. Kosher salt and freshly ground pepper

Directions

1. In a medium skillet, cook the pancetta over moderate heat until browned and crisp, about 8 minutes. Drain on paper towels.
2. In a large bowl, toss the watercress with the pancetta, dates, pistachios, blue cheese, olive oil and sherry vinegar. Season the salad with salt and pepper and serve.