|
Ingredients
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 ounces thinly sliced pancetta (4 to 5 slices)
1 tablespoon olive oil
2 firm but ripe pears
4 cups baby arugula or torn larger arugula (1
1/4 lb)
3 ounces ricotta salata, thinly shaved with a vegetable
peeler
1/2 cup broken toasted walnuts (optional)
|
|
Instructions
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.
Sprinkle with toasted nuts if desired.
|