Arugula and Pear Salad

By mcooking

Ingredients

• 1/4 cup olive oil
• 2 Tbs. balsamic vinegar
• 1/4 tsp. salt
• 2 ounces pancetta or 3 slices bacon cut into bite size pieces
• 2 medium firm ripe pears cored and thinly sliced
• 1 5 ounce package baby arugula
• 6 very thin slices red onion separated in to rings
• 1/4 cup toasted pine nuts
• 1 :4 cup crumbled Gorgonzola cheese or other blue cheese
• Freshly ground black pepper.

Preparation

Step 1

1. For dressing, in a screw-top jar, combine oil, vinegar,and salt.
2. In a large skillet cook pancetta over medium heat until crisp. Using a slotted spoon remove the pancetta and drain on paper towels. Reserve drippings.
3. Add pear slices to drippings and cook until lightly browned and tender.
4. Place pancetta and pear slices in a large bowl. Add arugula and onion rings and toss to combine.
5. Pour dressing over, add pine nuts and cheese. Toss again and serve immediately.


*A combination of other baby greens and chopped romaine may also be used. Use some arugula,though as it gives the salad a great balance.