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1
For the pears: Melt the butter in a deep, wide pot over medium heat.
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2
Add the prosecco and bring to a simmer.
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3
Add the pears and simmer until tender, about 15 minutes.
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4
Remove the pears from the liquid and let cool.
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5
For the pecans: Melt the butter in a large skillet over medium heat.
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6
Add the brown sugar and cook, stirring, until the sugar is dissolved.
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7
Add the pecans and stir to coat.
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8
Simmer the pecans in the sugar mixture, about 5 minutes.
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9
Remove from the heat and transfer to a piece of parchment paper and let cool.
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10
Chop the pecans and set aside.
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11
For the dressing: In a bowl, combine the oil, orange juice, vinegar and parsley.
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12
Season with salt and pepper and whisk together.
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13
Taste and adjust the seasoning if needed.
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14
For the salad: Heat a large skillet over medium heat.
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15
Add a swirl of olive oil and the pancetta.
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16
Cook, stirring occasionally, until the pancetta is crisp.
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17
Transfer the pancetta to paper towel-lined plate to drain the fat.
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18
Tear the frisee into bite-size pieces into a large bowl and add the celery leaves and fennel.
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19
Add the pears.
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20
Pour in enough dressing just to coat and toss to combine.
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21
Taste and add more dressing if desired.
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22
Divide the salad among plates and garnish with a few pieces of pancetta and chopped pecans.
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23
Using a vegetable peeler, shave a few pieces of Parmesan over each salad.
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24
This recipe was created by a contestant during a cooking competition.
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25
The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
