Pear, Arugula, and Pancetta Salad

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                        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

preparation

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.

 

From http://www.epicurious.com

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