1. The poached pears should be done ahead of time and are better in batches of 4. But simply peel one pear and poach in the water, sugar, maple and vanilla a couple of hours before serving over a low heat until the pear is soft and allow to cool a little them slice into 4 quarters
2. Over a medium heat in a touch of olive oil, pan fry the pancetta until cooked through, golden and crisp and set aside on paper towels to drain
3. In the same pan, toast the crumbled pudding in the bacon fat residue until just cooked and set aside
4. Fry the egg over a medium to low heat to your taste
5. Mix the mayo, creme fraiche, vinegar, mustard and some seasoning in a bowl with a fork or whisk
6. In a large mixing bowl, toss together half the dressing with the mixed leaves
7. Artfully plate in a heaped mound on a serving plate and arrange the pancetta and puffing over the top
8. Arrange the pear slices across the top of the salad and crumble over the blue cheese
9. Place the fried egg on top and drizzle with the remaining dressing
10. Toast the bread and cut into cubes. There is enough fat in the salad do as not to have to fry the bread
11. Arrange the croutons across the salad and sprinkle over chopped chives and a dollop of shop bout onion marmalade
