Pear Arugula And Pancetta Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This is what I made as a starter for our Thanksgiving meal of Prime Rib. I usually don't try new things out without a test run or two first but I knew the minute I saw this that it would be perfect. And it was. Read more . I made the vinaigrette and sliced the pears while the pancetta cooked and cooled. It couldn't have been faster or easier. I sat everything aside and then assembled right before I took it to the table. Everyone raved about the flavors. A definite keeper. I found this on Gourmet's site. Ingredients:
vinaigrette |
2 t champagne vinegar |
2 t mild honey |
1 t meyer lemon juice (a tad less regular lemon juice if meyers are not available) |
1/4 + salt |
1/4 + coarsely ground black pepper |
5 - 6 t high-quality extra virgin olive oil (probably not the kind you cook with but the one you save to finish off special dishes) |
for the salad |
4 oz thinly sliced (or tiny diced) pancetta |
2 t olive oil (for cooking pancetta) |
2 firm, but ripe, pears |
5 - 6 c baby arugula or regular arugula torn into smaller pieces |
4 - 5 oz ricotta salata or fresh parmesan (or percorino or other sharp, nutty hard cheese) |
Directions:
1. For the Vinaigrette:
2. Whisk together the vinegar, honey, lemon juice, salt and pepper in a salad bowl. Add oil in a slow stream, whisking until combined together.
3. For the salad:
4. Cook pancetta in the 2 T olive oil over moderate heat, stirring and turning frequently until just crisp, about 5 minutes. Transfer to paper towels to drain. The pancetta will crisp up more as it cools so don't over cook.
5. Half pears lengthwise, core and cut into 1/4-inch slices.
6. Add pears to dressing along with arugula, cheese and pancetta, tossing to coat.
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