Pear, Arugula, and Pancetta Salad

By paulmcarthur      ,

September 2, 2014

I hate salad. It's green!!! WTH? But this has 'Italian bacon' in it!

  • Prep: 20 mins
  • Cook: 20 mins
  • Yields: 4 Servings


For vinaigrette

1 tablespoon Champagne vinegar

1 tablespoon mild honey

1/2 tablespoon fresh lemon juice

1/8 teaspoon salt

1/8 teaspoon coarsely ground black pepper

3 tablespoons olive oil

For salad

2 oz thinly sliced pancetta (4 to 5 slices)

1 tablespoon olive oil

2 firm-ripe pears

4 cups baby arugula or torn larger arugula (1 1/4 lb)

3 oz ricotta salata, thinly shaved with a vegetable peeler


Make vinaigrette:

1Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.

Make salad:

1Cook 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.

2Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.

3Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.


Nutrition Facts

Serving SizeSome
SodiumNo idea
PotassiumNo idea
ProteinNo idea
SugarNo idea
Total FatNo idea
Saturated FatSome
Polyunsaturated FatWhat?
Monounsaturated FatWhat?
Trans FatWhat?
Total CarbohydratesNo idea
Dietary FiberA lot

1 Review

Paul McArthur

May 23, 2016

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