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.

　　

Ingredients

Makes 4 servings

　　

FOR VINAIGRETTE

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

　　

FOR SALAD

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

　　

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.

　　The Epicurious Cookbook