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Pear, Arugula, and Pancetta Salad

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:
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.

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