Salad with Pancetta Crisps, Roasted Brussels Sprouts, and Pear

• 1/2 pound brussels sprouts, trimmed and quartered lengthwise
• 1/4 cup olive oil
• Coarse salt and ground pepper
• 3 ounces thinly sliced pancetta
• 1/4 cup white-wine vinegar
• 1 head Boston lettuce (about 1 pound), torn into bite-size pieces
• 1 firm, ripe red Bartlett pear, halved, cored, and thinly sliced
• 2 ounces ricotta salata cheese, thinly sliced

1. Preheat oven to 425F, with racks in upper and lower thirds.
2. On a rimmed baking sheet, toss brussels sprouts with 2 tablespoons oil; season with salt and pepper.
3. Bake on upper rack until tender, 18 to 20 minutes, tossing once.
4. On another rimmed baking sheet, arrange pancetta in a single layer.
5. Bake on lower rack until golden brown, 10 to 12 minutes.
6. Transfer to a paper-towel-lined plate to drain.
7. In a large bowl, whisk together vinegar and remaining 2 tablespoons oil; season with salt and pepper.
8. Add lettuce, pear, and brussels sprouts; toss to combine.
9. Divide among four plates and top with ricotta salata and pancetta.
10. Serve immediately.
11. Think of pancetta as the more aromatic, Italian version of bacon.
12. But unlike bacon, pancetta is usually rolled instead of flat, and crusted with spices like fennel seed and black pepper instead of being smoked.
13. Thinly sliced pancetta turns crisp when baked or sauteed.
14. It can also be chopped to give flavor to sauces and stews.
15. Pancetta is available at many supermarkets, either at the deli counter or in packaged slices in the refrigerator case.
16. Refrigerate, wrapped in plastic, up to 1 week, or freeze up to 2 months.
17. (Per Serving)
18. Calories: 301
19. Fat: 23g (6.2g Saturated Fat)
20. Protein: 11.5g
21. Carbohydrates: 15g
22. Fiber: 4.5g

brussels sprouts, olive oil, salt, pancetta, whitewine vinegar, boston lettuce, firm, ricotta salata cheese

Taken from www.epicurious.com/recipes/food/views/salad-with-pancetta-crisps-roasted-brussels-sprouts-and-pear-387600 (may not work)