INGREDIENTS
2 oz. pancetta, finely diced
1 Tbsp. shallot, finely diced
¼ cup rice wine vinegar
1 Tbsp. soy sauce
1 Tbsp. honey, plus extra for garnish
1 to 1½ cups plus 2 Tbsp. grape seed oil or pure olive oil, divided*
¼ cup water as needed
4 ripe pears, halved and cored
Kosher salt and freshly ground black pepper
1 lb. tatsoi
Freshly snipped chives
PREPARATION
• In a small sauté pan, render the pancetta with the shallot, do not drain. Let cool slightly and set aside.
• In a bowl, combine the vinegar, soy sauce and honey and whisk to combine. Slowly add the grape seed oil, whisking constantly to emulsify. If needed, thin with water.
• Stir in the pancetta, shallot and fat from the sauté pan.
• Brush the face of each pear with the vinaigrette and sprinkle each with salt and pepper. Cook face down on a grill or grill pan over medium-high heat for 4 minutes. Give each pear a quarter turn and cook another 4 minutes. Turn the pears over and cook the skin sides for 2 minutes.
• Meanwhile, heat 2 tablespoons of the grape seed oil in a large sauté pan over high heat. Add the tatsoi (in batches if necessary), season lightly with salt and pepper. Cook at high heat just until wilted.
• Dress the greens with the vinaigrette in the hot pan, check the seasoning and divide among 8 plates.
• Top each salad with a pear half, drizzle each with honey and sprinkle with fresh-snipped chives.
*Grape seed oil is recommended for its neutral flavor and high smoke point. If using olive oil, be careful not to scorch the oil when cooking the tatsoi.
This article appears in Apr 1-30, 2010.