Pear, Arugula, and Pancetta Salad

For Vinaigrette

1 Tbsp.            Champagne vinegar

1 Tbsp.            mild honey

½ Tbsp.           fresh lemon juice

3 Tbsp.            Olive oil

To taste            Salt and Blk. Pepper

For Salad

2 oz.                 thinly sliced pancetta (4-5 slices)

1 Tbsp.            olive oil

2                      firm-ripe pears

4 cups              baby arugula or torn larger arugula (1 ¼ lb.)

3 oz.                 ricotta   salata, thinly shaved with a vegetable peeler

Make Vinaigrette:  Whisk together vinegar, lemon juice, salt, and pepper in a salad bowl.  Add oil in a slow stream, whisking until combined well.

Make Salad:  Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently until just crisp, about 5 minutes.  Transfer to a paper towel to drain (pancetta will crisp as it cools).  Tear into bite-size pieces.  Halve pears lengthwise, core, and cut lengthwise into 1/4” thick slices.  Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.  Serve.