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Salad with pear and pancetta
150g ricotta cheese TM Shchedryk
5 slices of pancetta (kind of Italian bacon, can be replaced by prosciutto or jamon)
4 cups of ruccola
For the filling: white wine vinegar and honey for 1 tablespoon, a teaspoon of lemon juice, 4 tablespoons of olive oil, a pinch of sea salt and pepper.
Heat one tablespoon of oil and fry the pancetta in it for 5 minutes. Place on paper towel to remove residual fat and cut into small pieces. Pear cut in half, peel and cut into small pieces. Pour ruccola with the sauce, put a pear, meat and sprinkle with small pieces of ricotta. Season with salt and pepper to taste.