Peach, crispy pancetta, olive and mozzarella salad

Method

1. In a large frying pan, melt the butter over a medium-high heat. When it starts to foam, add the peach quarters and rosemary, then fry for 5-8 minutes until the peaches start to colour and soften. Season with salt, then transfer to a large salad plate or bowl.
2. Return the pan to the heat, then add the pancetta slices and fry for 5-8 minutes until crisp and golden. Remove to kitchen paper.
3. For the vinaigrette, put the shallot, vinegar, sugar, mustard and dill in a jug and mix with a balloon whisk. Slowly whisk in the oil, then season to taste with salt and pepper.
4. Add the chicory, olives, mozzarella and pancetta to the peaches, drizzle over the dressing and gently toss.