Roasted Pear Salad
3 pears, cored and sliced into 8
1 small fennel bulb, trimmed and finely sliced
1/4 cup olive oil
2 Tablespoons brown sugar
2 cups mixed salad leaves
100g blue cheese or sheep fetta, crumbled
4 slices pancetta, grilled
1/4 cup balsamic vinegar
1. Preheat the oven to 200 C (180 C fan forced). Place the pear and fennel slices onto a baking tray lined with baking paper. Drizzle with oil and sprinkle with the brown sugar. Roast for 15 min, turning once during cooking.
2. Divide salad leaves between plates and top with roasted pear and fennel. Crumble over the fetta. Break up the grilled pancetta slices and place on top of the salad.
3. Drizzle each serve with the balsamic vinegar. Accompany with fresh crusty bread and garnish with toasted pine nuts if desired.