Peel, halve, and quarter the onions then quarter again, to give you 8 pieces from each onion.
Heat a frying pan and fry off the rashers of pancetta until crisp.
Add a couple of lugs of olive oil to the pan, and add the sprigs of thyme, the onions, and pine nuts with a pinch of salt. Toss around and fry on a medium heat for about 5 minutes until caramelized and sweet (not black!).
Then, throw everything into a salad bowl with the rocket or any nice salad leaves.
Drizzle generously with balsamic vinegar, this will make a natural dressing as it mixes with the olive oil.
Serve with some shaved Parmesan over the top, you can use a potato peeler to do this. Munch away.
