Pear, Rocket, and Pancetta Salad

Ingredients for Pear, Rocket, and Pancetta Salad

• 1 tablespoon Champagne vinegar

• 1 tablespoon mild honey

• 1/2 tablespoons fresh lemon juice

• 1/8 teaspoons salt

• 1/8 teaspoons coarsely ground black pepper

• 45ml olive oil

• 60g thinly sliced pancetta (4 to 5 slices)

• 1 tablespoon olive oil

• 2 firm-ripe pears

• 4 cups baby rocket or torn larger rocket (575g)

• 90g ricotta salata, thinly shaved with a vegetable peeler

How to make Pear, Rocket, and Pancetta Salad

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, turning frequently, until just crisp, about 5 minutes. 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 1/4-inch-thick slices.

Add pears to dressing along with rocket, cheese, and pancetta, tossing to coat.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.