Name: Pear, Arugula, and Pancetta Salad
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Ingredients: 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

AuthorEcho Ash

RatingDifficultyBeginner

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

Yields4 Servings

Prep Time20 minsCook Time20 minsTotal Time40 mins

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

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.

Ingredients