- 12 slices thinly sliced hot pancetta (rounds)
- 3 ripe Packham's Triumph pears, finely diced
- 1/2 cup baby rocket leaves
- 1/4 cup seeded raisins
- 2 tablespoons fresh lemon juice
- Shaved parmesan for garnish
| - Preheat oven to 180°C
- Using a small muffin pan, place one round of pancetta in each cup of the muffin tin. Bake until pancetta turns golden, about 15 minutes
- Using a fork, immediately transfer to a paper towel to drain; cool completely
- Just prior to serving mix the salad together in a small bowl, combine pear and juice immediately after cutting the pear to avoid discolouring. Toss through the rocket and raisins
- Fill each cup with the salad just before serving and garnish with shaved parmesan
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