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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.

This entry is related to the following products. Click on any of them for more information.
Greens: Arugula, Pears,


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