1 x 35 g punnet Woolworths microleaf salad or sprouts , rinsed
Himalayan salt and freshly ground green peppercorns, to taste
Method
To make the aïoli, place the egg, garlic and mustard in a bowl and whisk using a balloon whisk. While whisking, slowly pour in the oil, a little at a time, until the mixture becomes pale and thick. Add the lemon juice and season to taste.
Heat the olive oil in a small pan, add the almonds and toss until toasted. Add the liquid smoke and salt to taste.
Fry the pancetta until crispy.
Combine the greens and lightly toss the pancetta and smoked almonds into the salad.