Name: Pear, Arugula, and Pancetta Salad
Cook time: 20 min
Total time: 20 min
Yield: Makes 4 (first course) servings
Ingredients: 1 tablespoon Champagne vinegar; 1 tablespoon mild honey; 1½ teaspoons fresh lemon juice; ⅛ teaspoon salt; ⅛ teaspoon coarsely ground black pepper; 3 tablespoons olive oil; 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 (1¼ lb); 3 oz ricotta salata, thinly shaved with a vegetable peeler

Salad in wooden bowl on table with portions transferred to two salad plates.

Ellen Silverman

A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.

Recipe notes

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