A light starter or brunch recipe for a gourmet touch, this roasted pear and pancetta salad is a perfectly fresh and simple dish that won't weigh you down.
Ingredients
2/3 cup (55g) finely grated parmesan
2 Corella pears, halved
1 tablespoon each olive oil and brown sugar
Sea salt and cracked black pepper
8 pancetta slices
2 baby cos lettuces, leaves separated
1/4 cup (60ml) buttermilk
1 tablespoon white balsamic vinegar
Method
Preheat oven to 180°C
Arrange 8 x 1 tablespoons of parmesan in circles on a baking tray lined with non-stick baking paper and bake for 10 minutes or until crisp. Set aside to cool
Increase oven to 200°C
Place the pears, oil, sugar, salt and pepper on a baking tray and toss to coat
Roast for 15-20 minutes or until golden and cooked through. Set aside
Place the pancetta on a baking tray and cook for 8 minutes until crisp
Divide the lettuce between plates and top with the parmesan wafers, pancetta and pear
Combine the buttermilk and vinegar and drizzle over the salad to serve
