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Pear, Arugula, and Pancetta Salad
This is one of those salads that is dead simple to make, but your guests will think you’re some kind of genius chef that only eats extravagant things.
Prep Time: 00:10
Cook Time: 00:10
1/4 cup balsamic vinegar
2 tablespoons mild honey
2 tablespoons dijon mustard
1 tablespoon fresh lemon juice
1/8 teaspoon ground black pepper
1/4 cup olive oil
4 oz thinly sliced pancetta, or prosciutto
1 tablespoon olive oil
2 Large ripe pears
4 cups baby arugula or torn larger arugula, about 1.5 pounds
4 oz goat cheese
1To make the vinaigrette, heat a small skillet over medium heat. Add the balsamic vinegar, honey, and mustard. Bring the vinegar to a simmer and thoroughly mix the honey and mustard. Simmer for about 4 to 5 minutes to thicken. You will know when the vinegar is ready, because it becomes very fragrant, to the point your eyes may water.
2Transfer the vinegar sauce from the skillet to a bowl. Add the lemon juice, black pepper and olive oil, and whisk the vinaigrette to combine the vinegar and oil.
3If you’re using pancetta and it needs to be cooked, heat oil in a medium skillet over medium heat, and fry the pancetta for about 5 minutes, flipping often. Then transfer to a paper towel to cool.
4If you’re using prosciutto, you probably don’t need to cook it.
5Which ever meat you’re using, tear or chop the meat into bite size pieces.
6Halve and core the pears lengthwise and cut into bite size pieces.
7Toss the meat, pears, and goat cheese in the arugula to make the salad. Serve the vinaigrette on the side so your guests can add as much as they like.
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