Pear Arugula And Pancetta Salad
From zereh 15 years agoIngredients
- Vinaigrette: shopping list
- 2 T champagne vinegar shopping list
- 2 T mild honey shopping list
- 1 T Meyer lemon juice (a tad less regular lemon juice if Meyers are not available) shopping list
- 1/4 + salt shopping list
- 1/4 + coarsely ground black pepper shopping list
- 5 - 6 T high-quality extra virgin olive oil (probably not the kind you cook with but the one you save to finish off special dishes) shopping list
- For the salad: shopping list
- 4 oz thinly sliced (or tiny diced) pancetta shopping list
- 2 T olive oil (for cooking pancetta) shopping list
- 2 firm, but ripe, pears shopping list
- 5 - 6 c baby arugula or regular arugula torn into smaller pieces shopping list
- 4 - 5 oz ricotta salata or fresh parmesan (or percorino or other sharp, nutty hard cheese) shopping list
How to make it
- For the Vinaigrette:
- Whisk together the vinegar, honey, lemon juice, salt and pepper in a salad bowl. Add oil in a slow stream, whisking until combined together.
- For the salad:
- Cook pancetta in the 2 T olive oil over moderate heat, stirring and turning frequently until just crisp, about 5 minutes. Transfer to paper towels to drain. The pancetta will crisp up more as it cools so don't over cook.
- Half pears lengthwise, core and cut into 1/4-inch slices.
- Add pears to dressing along with arugula, cheese and pancetta, tossing to coat.
People Who Like This Dish 3
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