The story of the three little pears...

The story of the three little pears...
Originally uploaded by Ann McLeod Images

Two years ago at Easter a friend asked me to prepare the entree (starter in the US) for a formal dinner party at her home. There were 16 guests. It's always good when you share the cooking load.

When she handed me a recipe for a pear salad I was a little dubious. I'm not a big pear fan.

This recipe is amazing. The juices of the pair whilst roasting caramelize over the pancetta (or prosciutto) and gives it a beautiful crispness and flavour. After baking its laid on peppery rocket, topped with shavings of parmesan and then honey vinaigrette poured over it.
Even reading the recipe I wasn't convinced however once you taste it...well...see for yourself.

The recipe comes from one of Donna Hay's Autumn magazines - possibly 2008. www.donnahay.com.au/

Roast Pear and Pancetta Salad with Honey vinaigrette

10 slices pancetta
5 small firm pears (corella or small red pears are best)
cracked black pepper to taste
1 tablespoon thyme sprigs
300g rocket leaves (arugula)
250g aged parmesan cheese, shaved

Honey vinaigrette:

1/4 cup honey
1/4 cup extra-virgin olive oil
1 tablespoon wholegrain mustard
1/4 cup wine vinegar

Preheat the oven to 180 degrees celcius. Place the pancetta on a baking tray lined with non-stick baking paper. Place a pear half cut side up on each piece of pancetta. sprinkle with pepper and thyme, then bake for 20 minutes until the pears are soft and the pancetta is crispy.



Pears on Prosciutto ready for baking

While the pears are baking, make the vinaigrette. Place the honey, oil, mustard and vinegar in a bowl and whisk to mix.

To serve, place a small pile of the rocket leaves on each plate, top with a piece of pancetta, a baked pear half and some shaved parmesan. Drizzle with the honey vinaigrette. Serves 10.



Ingredients for the honey vinaigrette

One of the things I love about this recipe is that I can prepare the pears and pancetta on a baking tray, cover and leave in the fridge ready to go into the oven and also prepare the vinaigrette well ahead of time. Easy to take to someone else's house to cook. It's then just a matter of putting them into the oven and assembling the finished product.

The recipe is easily adapted for vegetarians by omitting the pancetta - still very tasty.

Delicious.