Step 1: Preheat a fan forced oven to 220C.

Step 2: Lay pancetta on a baking tray and place into preheated oven and cook until crisp, then drain on kitchen paper.

Step 3: Slice pears thinly lengthways removing core, and dip in lemon juice to prevent browning.

Step 4: Peel and cut onion into wedges.

Step 5: Place a large non-stick pan over a high heat, add Olive Oil, sauté the onions until transparent then deglaze with the Vino Cotto to caramelise. Set aside.

Step 6: Pull witlof bulbs apart into leaves and break cheese into about 1cm pieces.

Step 7: Pluck parsley leaves off stem and pick end stems off watercress. Set aside.

Step 8: To make dressing mix lemon juice, Olive Oil, salt and pepper and stir together well. In a large mixing bowl, toss the witlof leaves, pear, parsley, and watercress with dressing to just coat the leaves.

Step 9: Pile leaves on plate, top with caramelised onion, scatter cheese over and lay pancetta on top.

Step 10: Serve as a shared dish in the centre of the table.