Pear, Arugula, and Pancetta Salad

Pear, Arugula, and Pancetta Salad
Photo by Romulo Yanes

Ingredients

  • 1 tablespoon mild honey
  • ½ tablespoon fresh lemon juice
  • 1 tablespoon Champagne vinegar
  • 4 cups baby arugula or torn larger arugula
  • 2 firm-ripe pears
  • 1/8 teaspoon coarsely ground black pepper
  • 3 ounces ricotta salata, thinly shaved
  • + 4 more ingredients
    • 2 ounces thinly sliced pancetta
    • 3 tablespoons olive oil
    • 1/8 teaspoon salt
    • 1 tablespoon olive oil

Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well. 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 (pance...

View full recipe at Epicurious

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