Pre-heat a fan forced oven to 220°C

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

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

Serve as a shared dish in the centre of the table