JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY
Farm Fresh Pear Salad with homemade Champagne VinaigretteVinaigrette
1 tablespoon champagne vinegar
1 tablespoon mild honey
1/2 tablespoon fresh lemon juice
1 t lemon zest
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
3 Tablespoons olive oil
2 ounces thinly sliced pancetta (4 to 5 slices)
1 tablespoon olive oil
2 firm ripe pears
4 cups baby arugula or torn larger arugula (1 ¼ pound)
3 ounces ricotta salata cheese, thinly shaved (can substitute parmesan reggiano if desired)
Whisk together vinegar, honey, lemon juice, salt and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.
Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently until slightly crisp. Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces. Halve pears lengthwise, core and cut lengthwise into ¼ inch slices. Add pears to dressing along with arugula, cheese and pancetta. Toss to coat. SERVES 4!