Pear, Arugula, and Pancetta Salad

Pear, Arugula, and Pancetta Salad

  By Justin Scheetz      ,

September 2, 2014

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

  • Prep: 20 mins
  • Cook: 20 mins
  • 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:

1Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.

Make salad:

1Cook 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.

2Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.

3Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.

00:00

3 Reviews

Recipe Contributor

April 18, 2017

l

Lascelles Clarke

August 21, 2015

Four BIG stars for this one

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.

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