Originally this dish a western German traditional dish from the northern Rhine region, it is eaten in fall and it is kind of heavy.
This salad is a lighter and summery version of the dish. Salty bacon and caramelized pears goes wonderful with fresh cooked green beans. Believe me, please.
400 g small green beans
50 g Pancetta
2 stalks of savory
2 tsp brown sugar
2 tsp butter
2 tsp quince vinegar or any other light vinegar
4 tbsp olive oil
1 tbsp Jerez sherry vinegar
Place the pancetta in rows of 4-6 slices on a baking sheet under the grill. Keep checking them, because the will quickly burn.
Cut the pears into slices, but leave the skin on. Melt the sugar in a pan until it is brown, add the butter and the pears and let them caramelize. With the quince vinegar added, they cook on low heat for a little time.
Dice the shallot fine, get it into a small sieve over a bowl and pour hot water over them. Let the sieve sit for 1 minutes then take the shallots out and pour some cold water over them.
Make the dressing.
Get everything together.