Pear, Arugula, and Pancetta Salad

By justinscheetz

September 2, 2014

3.0 1

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

  • Prep: 20 min
  • Cook: 20 min
  • 20 min

    20 min

    40 min

  • Yields: 4 Servings

Ingredients

For vinaigrette

1 tablespoon Champagne vinegar

1 tablespoon mild honey

1/2 tablespoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon coarsely ground black pepper

3 tablespoons olive oil

For salad

2 oz thinly sliced pancetta (4 to 5 slices)

1 tablespoon 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

Directions

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.

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1 Review

Justin Scheetz

September 10, 2014

I gave this recipe a 3-star review. Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua. Lorem ipsum dolor sit amet, consectetur adipisicing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.