Monday, June 13, 2011

Arugula Salad with Pears, Pancetta, and Goat Cheese

If, like me, you indulged a little too much over the weekend then this salad is the perfect treat for this evening. The Arugula salad with Pears, Pancetta, and Goat Cheese was derived from the cooking website Epicurious and serves 4. Serve alongside roasted vegetables and your favorite fish and you have the makings for a delicious, healthy dinner. Enjoy!

Ingredients for vinaigrette
1 tablespoon Champagne vinegar
1 tablespoon honey
1/2 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
3 tablespoons extra virgin olive oil

Ingredients for salad
5 slices of pancetta
1 tablespoon extra virgin olive oil
2 pears
4 cups baby arugula
3 oz goat cheese

Whisk together vinegar, honey, lemon juice, salt and pepper in a bowl. Add in the oil and whisk until well combined.

Heat the oil in a skillet over medium heat. Once the oil is ready, cook the pancetta, turning frequently for 5 minutes. Transfer the pancetta to a paper towel to drain and cool. Once cooled, tear the pancetta into bite-size pieces. Cut the pears into thin slices and discard the core. Add the pears to the dressing along with the arugula, cheese, and pancetta, tossing to coat. Pair with your favorite vegetable and fish.

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