A quick and flavorful salad. A nice change from the normal romaine & crouton mix. Plus the pears right now are just delicious, why not take advantage of them?
Pear, Arugula, and Pancetta Salad
Makes 4 servings. Recipe from Epicurious.
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 (1Â¼ lb)
3 oz ricotta salata, thinly shaved with a vegetable peeler
1 tablespoon Champagne vinegar
1 tablespoon mild honey
Â½ tablespoon fresh lemon juice
â…› teaspoon salt
â…› teaspoon coarsely ground black pepper
3 tablespoons olive oil
Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.
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 Â¼-inch-thick slices.
Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.