2 tablespoons unsalted butter
1 bottle prosecco
4 Bosc pears, peeled, quartered and cored
1 tablespoon unsalted butter
1/4 cup dark brown sugar
1 cup pecan halves
1/4 cup extra-virgin olive oil
3 tablespoons fresh orange juice
2 teaspoons balsamic vinegar
1 tablespoon chopped fresh parsley
Salt and freshly ground black pepper
Extra-virgin olive oil
Four 1/2-inch-thick slices pancetta, cut into strips
4 large heads frisee, washed
2 cups celery leaves, torn from stalks
2 bulbs fennel, shaved thin
Parmesan wedge, for shaving
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