Aubergine, Avo and Pancetta Salad

Ingredients

Lovely, crisp lettuce leaves - I like a combination of cos, butter, radicchio and rocket.

Lots of avocado (I used 4 small ones for the two of us - perhaps a bit indulgent).  I scoop it out with a teaspoon lately, instead of cutting it. 

Aubergine - I used three medium sized, firm ones.  Peel and cut them into slices of about 5mm thick, and then fry them in a little grapeseed oil until cooked and brown.

Pancetta - as much as you like.  Fry until crispy.

  Dressing -

  2 cloves of garlic, crushed

  Grapeseed oil

  A dash of freshly squeezed lemon juice

  A dash of balsamic vinegar

  Salt and freshly ground black pepper

  Shake well, and drizzle over the salad.

We enjoyed this with a bottle of Neethlingshof Gewurztraminer, which complimented this dish perfectly!