Pear, arugula and pancetta salad
Makes 4 servings
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
2 ounces thinly sliced pancetta (4-5 slices)
1 tablespoon olive oil
2 firm-ripe pears
4 cups baby arugula or torn larger arugula (1 1/4 lb)
3 ounces ricotta salata, thinly shaved with a vegetable peeler
Make vinaigrette: whisk together vinegar, honey, lemon juice, salt, and pepper in a sald 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 the pears lenthwise, core, and cut lengthwise into 1/4-inch thick slices. Add pears to dressing along with arugula, cheese and pancetta, tossing to coat.