Place the Pancetta on an oven tray, and bake in the pre-heated oven for 5-10 minutes until crispy. Set aside and keep warm.
Heat half the olive oil in a large frying pan. Stir in the croutons and season with salt and pepper. Place the pan in the oven 10 minutes or until the croutons are golden on both sides, keep warm.
Whisk the rest of the olive oil and vinegar in a small bowl and season to taste. Place the salad leaves and mustard cress in a bowl and drizzle with the dressing. Toss in the pine nuts, Cashel Blue, chopped apples and Pancetta and toss gently.
Divide the salad among four plates and serve immediately.