Crunchy Summer Salad with Fennel and Peaches
The perfect summer salad!
- Makes : 4 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 0 mins
Fry the diced pancetta until crispy. Place on a paper towel to absorb the oil and allow to cool.
To assemble the salad, toss the lettuce leaves in olive oil and place them on a serving platter. Top with the shaved fennel and peach slices. Sprinkle the diced pancetta over the salad. Using a 2.5 ml measuring spoon, scoop the avocado out of the skin and place the balls on the platter. Drizzle with the lemon juice. Top with the microgreens and edible flowers. Sprinkle lightly with a little more of the olive oil before adding the Crema di Balsamico.
Serve as a starter or as an accompaniment to pan-fried yellowtail.