Name: Pear, Arugula, and Pancetta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 tbsp Champagne vinegar; 1 tbsp mild honey; ½ tbsp fresh lemon juice; ⅛ tsp salt; ⅛ tsp coarsely ground black pepper; 3 tbsp olive oil; 2 oz thinly sliced pancetta (4 to 5 slices); 1 tbsp olive oil; 2 firm-ripe pears; 4 cups baby arugula or torn larger arugula (1 1/4 lb); 3 oz ricotta salata, thinly shaved with a vegetable peeler

AuthorJustin S.

Rating4.0

A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.

Yields4 ServingsUnitsDefault

Prep Time20 minsCook Time20 minsTotal Time40 mins

Allergens

For vinaigrette

1 tbsp Champagne vinegar

1 tbsp mild honey

½ tbsp fresh lemon juice

⅛ tsp salt

⅛ tsp coarsely ground black pepper

3 tbsp olive oil

For salad

2 oz thinly sliced pancetta (4 to 5 slices)

1 tbsp olive oil

2 firm-ripe pears

4 cups baby arugula or torn larger arugula (1 1/4 lb)

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.

CategorySalads

Ingredients