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
  • 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



Preheat your oven to 350°F.

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.

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

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

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.

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

Browse More:
Panforte Recipes