We had some friends round last night, and I served this salad to go with the antipasti I’d lined up as a starter. I was so pleased with it that Mr Weasel and I are having it for supper again today. This is a gorgeous salad recipe. The sweetly nutty walnut oil is beautiful with toasted pine nuts (toast them yourself in a dry frying pan, watching like a hawk, or buy them pre-toasted from Waitrose), and the pancetta is gorgeous with a tiny amount of honey drizzled over.
Use a mixture of leaves, including some rocket, and perhaps some watercress. To serve four, you’ll need:
2 bags salad leaves
12 slices pancetta, dry-fried until crisp
1 small handful toasted pine nuts
4 tablespoons walnut oil
2 teaspoons honey vinegar
1 teaspoon honey
Easy as anything; toss the leaves with the walnut oil and honey vinegar. Sprinkle the pancetta and pine-nuts over the salad, add a few turns of the pepper grinder, and using a fork, drizzle runny honey all over the salad. Serve immediately, or the leaves will wilt.