Cooking From The Glossies: Salad With Pancetta Crisps, Roasted Brussels Sprouts, And Pear

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3 ounces thinly sliced pancetta

1/2 pound Brussels sprouts, trimmed and quartered lengthwise

1/4 cup olive oil

Coarse salt and ground pepper

1/4 cup white-wine vinegar or sherry vinegar

1 head Boston lettuce (about 1 pound), torn into bite-size pieces, or 1 pound mixed Greens

1 red Bartlett pear, halved, cored, and thinly sliced

2 ounces ricotta salata, thinly sliced

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