Pear, Arugula, and Pancetta Salad

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For vinaigrette

1 tbsp Champagne vinegar

1 tbsp mild honey

½ tbsp fresh lemon juice

⅛ tsp salt

⅛ 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

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.

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Pear, Arugula, and Pancetta Salad

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