Print Options:

Pear, Arugula, and Pancetta Salad

Yields1 ServingPrep Time20 minsCook Time20 minsTotal Time40 mins

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

For vinaigrette
 1 tbsp Champagne vinegar
 1 tbsp mild honey
 ½ tsp fresh lemon juice
  tsp salt
  tsp coarsely ground black pepper
 3 tbsp olive oil
For salad
 2 oz thinly sliced pancetta (4 to 5 slices)
 1 tbsp 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
Make vinaigrette:
1

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:
2

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.

3

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

4

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

Nutrition Facts

Serving Size 4

Servings 0


Amount Per Serving
Calories 800Calories from Fat 50
% Daily Value *
Total Fat 200g308%

Saturated Fat 0g
Trans Fat 0g
Cholesterol 15mg5%
Sodium 10mg1%
Total Carbohydrate 20g7%

Dietary Fiber 8g32%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.