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RECIPE# 4632 FARM FRESH PEAR SALAD Thursday April 28, 2011

RECIPE# 4632 FARM FRESH PEAR SALAD Thursday April 28, 2011

CREATED Apr 28, 2011

 

JIM HAGY / CHEF'S MARKET CAFE & TAKE AWAY

Farm Fresh Pear Salad with homemade Champagne VinaigretteVinaigrette

1 tablespoon champagne vinegar

1 tablespoon mild honey

1/2 tablespoon fresh lemon juice

1 t lemon zest

1/8 teaspoon salt

1/8 teaspoon coarsely ground black pepper

3 Tablespoons olive oil

 

 

2 ounces thinly sliced pancetta (4 to 5 slices)

1 tablespoon olive oil

2 firm ripe pears

4 cups baby arugula or torn larger arugula (1 ¼ pound)

3 ounces ricotta salata cheese, thinly shaved (can substitute parmesan reggiano if desired) 

 

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. 

Make Salad:

 

Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently until slightly crisp.  Transfer to paper towels to drain (pancetta will crisp as it cools).  Tear into bite-size pieces. Halve pears lengthwise, core and cut lengthwise into ¼ inch slices. Add pears to dressing along with arugula, cheese and pancetta.  Toss to coat. SERVES 4!

 

 

Salad