Pear Arugula And Pancetta Salad Recipes

PEAR, ARUGULA, AND PANCETTA SALAD

Pear, Arugula, and Pancetta Salad image

Let's be clear: If you're hosting the dinner party to end all dinner parties-Grandma's good china is out of storage, the napkins have been ironed, and you're polishing the silver-this is the ultimate first course. At first glance it may resemble a basic pear-and-arugula salad, but look closer and you'll find that everything about it is just a little bit special, from the Champagne vinaigrette, to the creamy, salty ricotta salata, to the rich and savory pancetta. The ingredients do cost a little more, but it's worth it.

Yield Makes 4 servings

Number Of Ingredients 11

Ingredients

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 ounce 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 pounds)
3 ounces ricotta salata, thinly shaved with a vegetable peeler

Steps:

Whisk together the vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add the oil in a slow stream, whisking until combined well.
Cook the pancetta in the 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 lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.
Add the pears to the dressing along with arugula, cheese, and pancetta, tossing to coat.

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