Delicious!

I want to share a delicious salad recipe I used this weekend.  So simple and perfect for the autumn/winter seasons.  

Pear, Arugula, and Pancetta Salad

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  (I used Parmigiano-Reggiano because I had it on hand)

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.

For the recipe click here.  

Cheers!

Elizabeth

"Nothing would be more tiresome than eating and drinking if God had not made them a pleasure as well as a necessity."  ~Voltaire