less than 30 mins
less than 10 mins
Heat half the olive oil in a frying pan and fry the pancetta pieces until crisp and golden-brown. Remove from the pan and drain on kitchen paper.
Place the herbs into a bowl and drizzle over the vinegar and the remaining olive oil. Season with salt and freshly ground black pepper and stir to coat the herbs.
To serve, sprinkle the crisp pancetta over the salad.