Pear, Arugula, and Pancetta Salad

Name: Pear, Arugula, and Pancetta Salad
Yield: Makes 4 servings
Ingredients: 1 tablespoon Champagne vinegar; 1 tablespoon mild honey; 1/2 tablespoon fresh lemon juice; 1/8 teaspoon salt; 1/8 teaspoon coarsely ground black pepper; 3 tablespoons olive oil; 2 ounce thinly sliced pancetta (4 to 5 slices); 1 tablespoon olive oil; 2 firm-ripe pears; 4 cups baby arugula or torn larger arugula (1 1/4 pounds); 3 ounces ricotta salata, thinly shaved with a vegetable peeler

November 7, 2012

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.

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