Pear Arugula and Pancetta Salad

Gourmet | September 2006

• Ready In: 20 mins
• 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.