Pear Arugula And Pancetta Salad Recipes
PEAR, ARUGULA, AND PANCETTA SALAD
Let's be clear: If you're hosting the dinner party to end all dinner parties-Grandma's good china is out of storage, the napkins have been ironed, and you're polishing the silver-this is the ultimate first course. At first glance it may resemble a basic pear-and-arugula salad, but look closer and you'll find that everything about it is just a little bit special, from the Champagne vinaigrette, to the creamy, salty ricotta salata, to the rich and savory pancetta. The ingredients do cost a little more, but it's worth it.
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add the oil in a slow stream, whisking until combined well.
- Cook the pancetta in the 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 the pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.
- Add the pears to the dressing along with arugula, cheese, and pancetta, tossing to coat.
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- In a small screw-top jar, combine oil, balsamic vinegar, and salt. Cover and shake well. Set aside.
- In a large skillet, cook pancetta over medium heat until crisp. Drain pancetta on paper towels, reserving drippings in skillet. Add pears to the reserved drippings. Cook for 5 to 7 minutes or until pears are tender and lightly browned, stirring occasionally. Remove from heat; cover and keep warm.
- In a very large bowl, combine arugula and red onion. Shake dressing. Pour dressing over arugula mixture; toss gently to coat.
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