Pear, Arugula, and Pancetta Salad
By June 18, 2013Published:
- Yield: 4
- 1 tablespoon champagne vinegar
- 1 tablespoon Honey
- 1/2 tablespoon fresh Lemon Juice
- 1/8 teaspoon Salt
- 1/8 teaspoon Ground Black Pepper
- 3 tablespoons Olive Oil
- 2 oz pancetta thinly sliced
- 1 tablespoon Olive Oil
- 2 firm ripe pears
- 4 cups baby arugula
- 3 oz ricotta salata thinly shaved with a vegetable peeler
- 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.
- Make salad:
Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes. Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces. Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.
Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.
- Season: Spring