Salad with Pancetta Crisps, Roasted Brussels Sprouts, and Pear

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Yield

Ingredients

Ingredients

3 oz. thinly sliced pancetta
1/2 lb. Brussels sprouts, trimmed and quartered lengthwise
1/4 cup olive oil
Coarse salt and ground pepper
1/4 cup white-wine vinegar
1 head Boston lettuce (about 1 pound), torn into bite-size pieces
1 red Bartlett pear, halved, cored, and thinly sliced
2 oz. ricotta salata, thinly sliced

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