Rocket salad with barbecued fruit

For the vinaigrette:
1) Combine the balsamic vinegar and shallot in a small bowl. Slowly pour the olive into the bowl, whisking constantly. Season with salt and pepper.

For the rocket salad:
1) 1) Place a griddle pan over medium-high heat or preheat a gas or charcoal barbecue. Brush the apricots with the olive oil and griddle for 2 minutes on each side. On the other side of the griddle or barbecue cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.

2) To serve, place the rocket in a large salad bowl. Slice the griddled apricots and add to the bowl.
R3) Add the vinaigrette and toss to lightly coat the rocket. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately.

*Cook's note: you can use any stone fruit such as peaches or plums, red apples or figs are also great alternatives.