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.
Recipe information
Yield
Makes 4 servings
Ingredients
FOR VINAIGRETTE
FOR SALAD
Preparation
MAKE VINAIGRETTE
Step 1
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.
MAKE SALAD
Step 2
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.
Step 3
Halve the pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.
Step 4
Add the pears to the dressing along with arugula, cheese, and pancetta, tossing to coat.
