Grilled Pear With Wilted Tatsoi and Pancetta-Soy Vinaigrette
2 oz. pancetta, finely diced
1 Tbsp. shallot, finely diced
¼ cup rice wine vinegar
1 Tbsp. soy sauce
1 Tbsp. honey, plus extra for garnish
1 to 1½ cups plus 2 Tbsp. grape seed oil or pure olive oil, divided*
¼ cup water as needed
4 ripe pears, halved and cored
Kosher salt and freshly ground black pepper
1 lb. tatsoi
Freshly snipped chives
• In a small sauté pan, render the pancetta with the shallot, do not drain. Let cool slightly and set aside.
• In a bowl, combine the vinegar, soy sauce and honey and whisk to combine. Slowly add the grape seed oil, whisking constantly to emulsify. If needed, thin with water.
• Stir in the pancetta, shallot and fat from the sauté pan.
• Brush the face of each pear with the vinaigrette and sprinkle each with salt and pepper. Cook face down on a grill or grill pan over medium-high heat for 4 minutes. Give each pear a quarter turn and cook another 4 minutes. Turn the pears over and cook the skin sides for 2 minutes.
• Meanwhile, heat 2 tablespoons of the grape seed oil in a large sauté pan over high heat. Add the tatsoi (in batches if necessary), season lightly with salt and pepper. Cook at high heat just until wilted.
• Dress the greens with the vinaigrette in the hot pan, check the seasoning and divide among 8 plates.
• Top each salad with a pear half, drizzle each with honey and sprinkle with fresh-snipped chives.
*Grape seed oil is recommended for its neutral flavor and high smoke point. If using olive oil, be careful not to scorch the oil when cooking the tatsoi.