Pear, Arugula, and Pancetta Salad

CategoryCuisineCooking MethodDiet

The loving recipe is expected to make Yummilicious preparation. If you find any part if not clear, you want more information, please feel free to add as comments, and our chefs will review for everyone’s benefit. Feel free to try/share the recipe and post the photo of your creation

AuthorPrateeksha
RatingDifficultyBeginner

The loving recipe is expected to make Yummilicious preparation. If you find any part if not clear, you want more information, please feel free to add as comments, and our chefs will review for everyone’s benefit. Feel free to try/share the recipe and post the photo of your creation.

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CategoryCuisineCooking MethodDiet
Yields4 Servings
Prep Time20 minsCook Time20 minsTotal Time40 mins

Key Ingredients

For vinaigrette
 1 tbsp Champagne vinegar
 1 tbsp mild honey
 ½ tbsp fresh lemon juice
  tsp salt
  tsp coarsely ground black pepper
 3 tbsp olive oil
For salad
 2 thinly sliced pancetta (4 to 5 slices)
 2 tbsp olive oil
 2 firm-ripe pears
 2 cups baby arugula or torn larger arugula (1 1/4 lb)
 3 ricotta salata, thinly shaved with a vegetable peeler
 1 Egg

Directions

Make vinaigrette:
1

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:
2

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.

3

Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.

4

Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.

Nutrition Facts

Serving Size 1 bowl

Servings 4

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