Method

In a large salad bowl combine the brussels sprouts, manchego cheese, chopped hazelnuts and cranberries.

In a shallow frypan, cook the sliced pancetta unit crispy. Remove from the pan and drain on paper towel.

Wipe pan clean and heat 2 tablespoons of olive oil to sauté the sliced shallots until light golden in colour.

While still warm sprinkle the pancetta and shallots over the salad ingredients and light dress with prepared Orange Muscatel Dressing.

Dressing

4 tablespoons Vincotto

Juice and zest of ½orange

1 teaspoon Dijon mustard

½ cup extra Virgin Olive oil

Sea salt and pepper

Combine all dressing ingredients in a sterilised jar and shake to combine.

Store dressing in the jar in the refrigerator for one week.‍