Ingredients
- For the salad
- 100g cubed pancetta
- 2tbsp hazelnuts, toasted and chopped
- 1 sharp green apple, sliced
- 2tbsp dried cherries, roughly chopped
- 150g mixed baby salad leaves
- small bunch chives, chopped
- For the dressing
- 3tbsp balsamic vinegar
- 1 shallot, finely chopped
- 2tbsp extra virgin olive oil
- ½tsp sugar
Instructions
- In a sauté pan fry the pancetta until golden and crisp then remove with a slotted spoon, drain on kitchen paper but do not clean out the pan.
- Combine the pancetta, with the remaining salad ingredients in a large mixing bowl.
- Gently heat the used pan and add the balsamic and shallot to deglaze for 30 seconds. Stir in the oil and sugar then drizzle the warm dressing over the salad and serve immediately.
