Pear, Panforte & Pancetta Salad

Pear, Panforte & Pancetta Salad

Sarah Mickey All Recipes, Panforte Recipes Leave a Comment

Pear, Panforte & Pancetta Salad

Crispy, porky pancetta and smooth, rich pears balance the rich spice & fruit flavors of toasted panforte. Making this salad is simple, but the results are sophisticated.

Pear, Panforte & Pancetta Salad
INGREDIENTS
  • Fresh Pears
  • Pancetta, thinly sliced
  • Fig & Walnut Panforte or Panforte Margherita, thinly sliced
  • Extra Virgin Olive Oil
  • Fine Balsamic Vinegar (we used Vigna Oro Vinegar)
  • Salad Greens of Choice (we used a blend)
  • Salt & Pepper

DIRECTIONS

1

Preheat your oven to 350°F.
2

Bake the panforte and pancetta on parchment paper on baking sheets/sheet pans. The pancetta should crisp up in about ten minutes, the panforte may take longer (and will stay somewhat soft until it has cooled completely). For tips & toasting photos see How to Make Panforte Crisps.
3

Toss the salad greens in a bowl with olive oil, salt & pepper.
4

Just before serving, cut the pears (peeled or unpeeled) into slices or wedges.
5

Put a pile of the dressed salad greens on each plate. Put pieces of pancetta and panforte crisps (whole or crumbled) on top or to the side. Add the pear pieces.
6

Put dots of balsamic vinegar around the salad on the border of the plate. Serve.

Browse More:
Panforte Recipes