Pear, Arugula, and Pancetta Salad
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 (first course) servings
- 1/8 teaspoon salt
- 1 tablespoon olive oil
- 3 tablespoons olive oil
- 1/2 tablespoon fresh lemon juice
- 1 tablespoon champagne vinegar
- 1 tablespoon mild honey
- Carbohydrate 27 g(9%)
- Cholesterol 22 mg(7%)
- Fat 28 g(43%)
- Fiber 6 g(24%)
- Protein 9 g(18%)
- Saturated Fat 6 g(32%)
- Sodium 338 mg(14%)
- Calories 376
PreparationMake 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.
PreparationMake 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.
