Pancetta and walnut salad
A hearty Italian salad with pancetta (Italian bacon), crunchy walnuts, lettuce, tomatoes, croutons, shaved Parmesan cheese and a balsamic vinegar and olive oil dressing.

2 slices whole grain bread
4 teaspoons plus 2 tablespoons extra virgin olive oil
4 shaved slices of pancetta (Italian bacon)—roughly chopped
¼ cup walnuts—roughly chopped
2 teaspoons balsamic vinegar
½ clove garlic—minced (crushed)
Pinch each of salt and pepper
3 handfuls frilly lettuce (such as oakleaf)
2 vine-ripened tomatoes—cut into wedges
A little shaved Parmesan cheese

TOAST the bread on both sides and brush each slice with 1 teaspoon of olive oil on one side only. REMOVE the crusts, cut into croutons and set aside. HEAT 2 teaspoons of olive oil in a frying pan over a medium-low heat. COOK the pancetta and walnuts for 2 minutes, stirring regularly. MIX together the remaining 2 tablespoons of olive oil with the balsamic vinegar, garlic, salt and pepper in a screwtop jar. PLACE the lettuce, tomatoes, pancetta and walnuts in a bowl, drizzle the dressing on top and toss gently to mix. MIX through the croutons and scatter the shaved Parmesan cheese on top to serve.