Robiola con insalata trevisana, pancetta e melagrana


Open the pomegranate, separate the seeds and squeeze some of them to obtain a few spoons of juice. Cut the bacon into strips and finely slice the leek.
Gently fry the bacon in a non-stick pan and set it aside. Clean and slice the leek, then gently fry it in the same pan, and add it to the bacon. Pour the pomegranate juice into the pan used to cook the bacon and leeks, reduce it slightly, season with pepper, add the seeds and take off the heat.
Arrange the radicchio leaves in four plates, add the bacon and leek. Place a Robiola on each plate and dress with the pomegranate and its juice.