Pear, Arugula and Pancetta Salad


Makes 4-8 servings

Tools Needed:

 Salad Ingredients:

  • 2 oz (4 to 5 slices) pancetta
  • 1 tablespoon olive oil
  • 2 firm – ripe pears
  • 1/4 to 1/2 cup arugula
  • 6 oz mozzarella (grape tomato size), left whole or cut in half


  1. Cook pancetta in a 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.
  2. Cut Pears in half lengthwise, core and cut into 1/4-inch thick slices.  Add pears to dressing along with lettuce, arugula, cheese and pancetta.  Toss to mix thoroughly.

Vinaigrette Ingredients:

  • 1 tablespoon Chapagne vinegar
  • 1 tablespoon mild honey
  • 1/2 tablespoon fresh lemon juice
  • salt and pepper to taste
  • 3 tablespoons olive oil


  1. In a salad bowl, whisk together vinegar, honey, lemon juice, salt and pepper.  Add oil in a slow stream, whisking until combined well.


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