For the Salad
For the Dressing
To prepare the pears, heat a large frying pan over a medium to low heat with butter and Siúcra Light Golden Brown Sugar and add the pear wedges. Add the thyme and sauté until softened and golden.
Heat another frying pan and add the pancetta, sauté until crispy and cooked.
Place the rocket leaves and salad leaves on a large serving platter.
Arrange the pears and pancetta on the top.
Spoon over some of the salad dressing and sprinkle the toasted pine nuts on top.
Crumble the goat's cheese on top before serving. Add herbs and edible flowers to garnish (optional).
Recipe supplied by Catherine Fulvio