Pear Arugula and Pancetta Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Gourmet | September 2006 Ingredients:
1 tablespoon champagne vinegar |
1 tablespoon mild honey |
1/2 tablespoon fresh lemon juice |
1/8 teaspoon salt |
1/8 teaspoon fresh coarse ground black pepper |
3 tablespoons olive oil |
2 ounces thinly sliced pancetta (4 to 5 slices) |
1 tablespoon olive oil |
2 firm-ripe pears |
4 cups baby arugula (1 1/4 lb) or 4 cups torn larger arugula (1 1/4 lb) |
3 ounces ricotta salata, thinly shaved with a vegetable peeler |
Directions:
1. 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.
2. Make salad: Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes.
3. Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces.
4. Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.
5. Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.
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