Arugula Salad with Olives, Pancetta, and Parmesan Shavings
- 1/3 cup Kalamata olives
- 1 ½ tablespoons extra-virgin olive oil
- Parmesan cheese shavings
- 1 tablespoon fresh lemon juice
- 4 cups arugula
- 6 slices thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package)
Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain. Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugula and olives in medium bowl; tos...