Pear, Arugula, and Pancetta Salad Recipe

Pear, Arugula, and Pancetta Salad Recipe

  • 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
  • 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
  1. Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.
  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.
  3. Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.
  4. Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.
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