Watercress Salad with Dates, Pancetta, Blue Cheese and Pistachios

In a medium skillet, cook the pancetta over moderate heat until browned and crisp, about 8 minutes. Drain on paper towels.

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.