Lay pancetta on a baking tray and place into pre-heated oven and cook until crisp, then drain on kitchen paper
Slice pears thinly lengthways removing core, and dip in lemon juice to prevent browning
Peel and cut onion into wedges
Place a large non-stick pan over a high heat, add olive oil, saute the onions until transparent then deglaze with the Vino Cotto to caramelize. Set aside
Pull witlof bulbs apart into leaves and break cheese into about 1-centimetre pieces
Pluck parsley leaves off stem and pick end stems off watercress. Set aside
Dressing
Ingredients
2 tablespoons lemon juice
8 tablespoons extra virgin olive oil
Sea salt and freshly cracked black pepper
Method
To make dressing mix lemon juice, olive oil and salt and pepper stir together well
In a large mixing bowl, toss the witlof leaves, pear, parsley, and watercress with dressing to just coat the leaves
Pile leaves on plate, top with caramelized onion, scatter cheese over and lay pancetta on top
