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Pear, Arugula, and Pancetta Salad

Yields4 ServingsPrep 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 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
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.

Nutrition Facts

Servings 4