Active Time

　　20 min

　　Total Time

　　20 min

　　A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.

　　

Ingredients

Makes 4 (first course) servings

　　

For vinaigrette

1 tablespoon Champagne vinegar

　　1 tablespoon mild honey

　　1½ teaspoons fresh lemon juice

　　⅛ teaspoon salt

　　⅛ teaspoon coarsely ground black pepper

　　3 tablespoons olive oil

　　

For salad

2 oz thinly sliced pancetta (4 to 5 slices)

　　1 tablespoon olive oil

　　2 firm-ripe pears

　　4 cups baby arugula or torn larger arugula (1¼ lb)

　　3 oz ricotta salata, thinly shaved with a vegetable peeler

　　

Make vinaigrette:

Step 1

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

　　

Make salad:

Step 2

Cook pancetta in 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 pears lengthwise, core, and cut lengthwise into ¼-inch-thick slices.

　　

Step 4

Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.