Pancetta chips, with cheese and pistachio salsa.

1. Put the pancetta slices of on a baking sheets, covered with parchment paper.
2. Bake in the oven at 190°C (375 °F) during 15 minutes (return it after 10 minutes).
3. In a bowl, mix togheter all the salsa ingredients.
4. In a presentation plate, place the pancetta chips.
5. Garnish with the salsa.
6. Add the pomegrenade arils and the balsamic glaze.

Developped recipe by Le carnet de MC.