A quick and flavorful salad. A nice change from the normal romaine & crouton mix. Plus the pears right now are just delicious, why not take advantage of them? Pear, Arugula, and Pancetta Salad Makes 4 servings. Recipe from Epicurious. Ingredients 2 oz thinly sliced pancetta (4 to 5 slices) 1 tablespoon olive oil 2 firm-ripe pears 4 cups baby arugula or torn larger arugula (1¼ lb) 3 oz ricotta salata, thinly shaved with a vegetable peeler For Vinaigrette: 1 tablespoon Champagne vinegar 1 tablespoon mild honey ½ tablespoon fresh lemon juice ⅛ teaspoon salt ⅛ teaspoon coarsely ground black pepper 3 tablespoons olive oil Directions 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.

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