Rocket Salad with Pear Compote

Ingredients:
4 Blanquilla pears
50 g rocket (rucola)
50 g pancetta
Parmesan cheese
Modena (balsamic) vinegar
100 g sugar
a knob of butter

Method
To start, reduce the vinegar with the sugar in a saucepan.

For the pear compote, put the pear, cut into pieces, in a frying pan with a little butter and stir constantly. When it's cooked, put it in a bowl and blend it with a hand blender. Next, fry the pancetta, cut into small dice, in a saucepan without oil. Finally, in a bowl, mix the rocket with the pancetta and its own fat.

And to finish, plate the rocket salad, add the Parmesan and the compote around it, and dress everything with the vinegar reduction.

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