Pear, Arugula, and Pancetta Salad
A sophisticated salad combining sweet pears, peppery arugula, and crispy pancetta, dressed with a honey-champagne vinaigrette and topped with shaved ricotta salata.
4 servings
18 min
Ingredients
- •1 tablespoon Champagne vinegar
- •1 tablespoon mild honey
- •½ tablespoon fresh lemon juice
- •⅛ teaspoon salt
- •⅛ teaspoon coarsely ground black pepper
- •3 tablespoons olive oil
- •2 oz pancetta
- •1 tablespoon olive oil
- •2 whole pears
- •4 cups arugula
- •3 oz ricotta salata
- •
Cooking Instructions
- 1.
Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.
5 min
- 2.
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.
5 min
- 3.
Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.
5 min
- 4.
Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.
3 min