Caramelised pear and rocket salad

Brighten up the evening with this salad starter thats a beautiful mixture of colours and textures.

Recipe «Caramelised pear and rocket salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 8 slices Primo Gourmet Selection Pancetta, 20g butter, 4 williams pears, cored, cut into wedges, 1 tbsp brown sugar, 2 tbsp raspberry or red wine vinegar , 2 tbsp hazelnut or olive oil, 2 tsp Dijon mustard, 2 tsp honey , 2 bunches rocket, leaves trimmed, 1/2 cup toasted hazelnuts, coarsely chopped, 150g goat's curd.

Ingredients:

• 8 slices Primo Gourmet Selection Pancetta 
• 20g butter 
• 4 williams pears, cored, cut into wedges 
• 1 tbsp brown sugar 
• 2 tbsp raspberry or red wine vinegar 
• 2 tbsp hazelnut or olive oil 
• 2 tsp Dijon mustard 
• 2 tsp honey 
• 2 bunches rocket, leaves trimmed 
• 1/2 cup toasted hazelnuts, coarsely chopped 
• 150g goat's curd 

Instructions

1. Heat a large frying pan over medium-high heat. Add the pancetta and cook, turning occasionally, for 2 minutes or until golden-brown and crisp. Transfer to a plate lined with paper towel.
2. Melt the butter in the pan over high heat. Add the pears and sprinkle with brown sugar. Cook, turning occasionally, for 2-3 minutes or until pears are lightly caramelised. Remove from heat.
3. Combine the vinegar, oil, mustard and honey in a screw-top jar and shake until well combined. Taste and season with salt and pepper.
4. Arrange the rocket leaves on serving plates. Coarsely break up the pancetta and sprinkle over the rocket with the pears and hazelnuts. Spoon over the goat's curd. Drizzle with dressing and serve immediately.