You will need...
2 Tablespoons Red Wine Vinegar
2 Tablespoons Extra Virgin Olive Oil
2 teaspoons honey
2 teaspoons Dijon mustard
Salt and pepper, to taste
8 pancetta slices
1 Tablespoon dairy free margarine
4 pears, cored and cut into wedges
1 Tablespoon brown sugar
1/2 cup seeds, toasted
What to do...
Using a stick blender, combine all ingredients until smooth. Alternatively, shake vigorously in a screw top jar
For the Salad
Heat a large frypan over medium to high heat.
Add pancetta slices and cook until brown and crisp, turning occasionally. Remove to a plate lined with paper towel.
Melt margarine in same pan. Add pear wedges and sprinkle with brown sugar. Turn occasionally and cook until pears are lightly caramelised but still firm. Transfer to a plate.
Arrange rocket leaves and pears on a serving platter. Sprinkle with torn pieces of pancetta and toasted seeds