Preparation

• Cook the pancetta in a large nonstick skillet over medium heat until crisp, turning once, about 5 minutes. Transfer to a paper-towel-lined plate, let cool, and crumble.
• Combine the kale and 1 Tbs. of the hazelnut oil in a large salad bowl. Using your hands, gently massage the kale until it softens and wilts slightly, about 2 minutes. Add the radicchio, onion, figs, and pears.
• Whisk the remaining 2 Tbs. of oil with the vinegar, honey, and 1/4 tsp. salt in a small bowl. Pour the dressing over the salad, add the hazelnuts, and toss to blend. Top with the crumbled pancetta and a few grinds of black pepper. Transfer to a platter or divide among 4 salad plates and serve.