Arugula Salad with olives, pancetta, and Parmesan shavings

By bakers_delight85

Ingredients

• 6 thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package)
• 1 1/2 Tbsp. extra-virgin olive oil
• 1 Tbsp. fresh lemon juice
• 4 cups (loosely packed) arugula
• 1/3 cup Kalamata olives, pitted and halved
• Parmesan cheese shavings

Preparation

Step 1

Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain. Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper. Place arugual and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings.