Preheat the oven to 220'C.
Peel and dice the shallot. Pick the basil leaves. Place the shallots and the basil in a deep bowl and pour the oil and vinegar over the dish. Use a hand blender to blitz it then add the honey. Mix until smooth.
Place the pancetta on a baking tray, transfer to the oven and cook for 10 minutes until crispy. Remove from the oven and place on baking paper to allow any grease to drain away. Allow to cool. Once cooled chop up very finely.
Toast the pinenuts in a pan with a dash of olive oil until golden brown then remove from the heat and season with a pinch of salt.
Season the beef with salt and pepper and seal in a hot pan with a dash of olive oil. Refrigerate and slice just before serving.
Lay the carpaccio on a plate and place a small handful of rocket salad in the middle. Sprinkle some pine nuts over the dish then add some chopped pancetta.
Finish with a few fine slices of unpeeled granny smith apples and some of the balsamic, shallot and basil dressing.
Top with a thin slice of parmesan cheese and serve.
«This recipe also works well using tuna as a replacement for the beef.»