Watercress, pancetta & pine nut salad

This quick and easy salad can be prepared ahead of time - simply drizzle on the dressing just before serving. (see notes)

Place the oil, vinegar and sugar in a small screw-top jar. Season with salt and pepper. Shake to combine.
Preheat oven to 180C. Place the pine nuts on a baking tray. Bake for 6 minutes or until golden. Set aside to cool.
Preheat grill on medium-high. Place the pancetta on a baking tray. Cook under grill for 2 minutes each side or until crisp. Transfer to a plate lined with paper towel to drain. Set aside to cool. Break into shards.
Place the pine nuts, pancetta and watercress in a bowl. Drizzle over the dressing. Toss to combine. Serve immediately.

Source

1 tbsp extra virgin olive oil

2 tsp red wine vinegar

1/2 tsp brown sugar

1 tbsp pine nuts

2 slices Primo Gourmet Selection Pancetta

80g watercress sprigs

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