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Monday, June 24, 2013

Arugula, Pear and Pancetta Salad with Champagne Vinaigrette

Sorry, no picture.  This was light and tasty and the crispy pancetta was delicious!  Peppery arugula, salty crispy pancetta, and sweet pears.  Yum!

Serves 4 (as a side dish)


4 Cups arugula
1 Medium pear, sliced into 1" pieces
4 Slices pancetta (get from the deli at grocery store)
1 Tbsp honey
1 Tbsp champagne vinegar
1/2 Tbsp fresh lemon juice
3 Tbsp olive oil
Salt Pepper
Pecorino Romano cheese

For vinaigrette:

Mix honey, vinegar, lemon juice, olive oil and salt and pepper.  Set aside.

For salad:

Brown pancetta in medium skillet over medium heat, about 4-5 minutes, turning once.  Turn off heat, let cool.

Toss arugula, pear, crumbled pancetta with vinaigrette and top with fresh shaved pecorino romano cheese.

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