Pear Arugula And Pancetta Salad

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 tablespoon champagne vinegar
• 1 tablespoon mild honey
• 1/2 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon fresh coarse ground black pepper
• 3 tablespoons olive oil
• 2 ounces thinly sliced pancetta (4 to 5 slices)
• 1 tablespoon olive oil
• 2 firm-ripe pears
• 4 cups baby arugula (1 1/4 lb) or 4 cups torn larger arugula (1 1/4 lb)
• 3 ounces ricotta salata, thinly shaved with a vegetable peeler

Recipe

• 1 make vinaigrette: whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. add oil in a slow stream, whisking until combined well.
• 2 make salad: cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes.
• 3 transfer to paper towels to drain (pancetta will crisp as it cools). tear into bite-size pieces.
• 4 halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.
• 5 add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.