Arugula & Pear Salad

By advancedlca

1/4 cup olive oil
2 tbls balsamic vinegar
1/4 tsp salt
2 ozs pancetta or 3 slices bacon, cut into bite-size pieces
2 medium firm ripe pears, cored and thinly sliced
1 5-oz package arugula (about 6 cups)
6 very thin slices red onion, seperated into rings
1/4 cup pine nuts, toasted
1/4 cup crumbled Gorgonzola cheese or other blue cheese (1 oz)
Freshly Ground Black Pepper

Ingredients

• 1/4 cup olive oil
• 2 tbls balsamic vinegar
• 1/4 tsp salt
• 2 ozs pancetta or 3 slices bacon, cut into bite size pieces
• 2 medium firm ripe pears, cored and thinly sliced
• 1 5 oz package arugula (about 6 cups)
• 6 very thin slices red onion, separated into rings
• 1/4 cup pine nuts, toasted
• 1/4 cup crumbled Gorgonzola cheese or both blue cheese (1 oz)
• Freshly ground black pepper

Details

Servings 6
Preparation time 25mins
Cooking time 25mins

Preparation

Step 1

For dressing, combine oil, vinegar, and salt. Cover with lid and shake well. Set aside.

In a large skillet, cook pancetta over medium heat until crisp. Using a slotted spoon, remove pancetta from skillet; drain on paper towels. Set aside.

Add pear slices to drippings in skillet. Cook for 5-7 minutes or until lightly browned and tender, stirring occassionally.

Place pancetta and pear slices in an extra large bowl. Add arugula and onion rings, toss gently to combine. Shake dressing. Drizzle dressing over arugula mixture; toss gently to coat.

Divide the arugula mixture among six salad plates. Sprinkle with pine nuts and cheese. If desired, sprinkle with freshly ground black pepper.