Pear Arugula and Pancetta Salad

Submitted by dicentra

"Gourmet | September 2006"

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

ingredients

• For vinaigrette

• 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

• For salad

• 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

directions

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.