Recipe Overview
- Recipe typeSalad
- Difficulty levelHard
- AllergensSeafood, Shellfish
- SeasonsSpring
- CuisinesChinese
- CoursesDinners, Lunches
- IngredientsVegetables
Recipe Description
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Ingredients
- 1 tablespoon Champagne vinegar
- 3 tablespoons olive oil
- 1 tablespoon mild honey
- 1/8 teaspoon salt
- 1/8 teaspoon fresh coarse ground black pepper
- 2 firm-ripe pears
- 3 oz ricotta salata
Steps
- Make vinaigrette: 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
- Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.
- Add pears to dressing along with arugula
Nutritions
- Carbs (total) 60 g
- Energy 1240 kj
- Fat Total 12 g
- Fibre 54 g
- Protein 48 g
- Saturated Fat 14 g
- Sodium 11 mg
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