One of the families I cook for has a daughter who refuses to eat anything green (including numerous items sprinkled with parsley). The only exception I have found to this is pistachios. So when she was flipping through this month's issue of Gourmet (out of pure boredom, I think), she landed on this Arugula Salad with Pancetta and Pears. If I made it, she would eat it. I don't need much more encouragement than that.
I substituted Brie for the ricotta salata because I've never been a fan of the latter (and there was Brie in the fridge).
P.S. Not only did she eat it, but she liked it. Not enough to finish the portion on her plate, but she did make a dent (which is more than I can say for anything covered in parsley).
Arugula Salad with Pancetta and Pears (from Gourmet, Sept. 2006)
For vinaigrette:
1 tablespoon Champagne vinegar
1 tablespoon mild honey
1/2 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
3 tablespoons olive oil
For salad:
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 (1 1/4 lb)
3 oz ricotta salata, thinly shaved with a vegetable peeler
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 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 arugula, cheese, and pancetta, tossing to coat.
1 tablespoon Champagne vinegar
1 tablespoon mild honey
1/2 tablespoon fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon coarsely ground black pepper
3 tablespoons olive oil
For salad:
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 (1 1/4 lb)
3 oz ricotta salata, thinly shaved with a vegetable peeler
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 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 arugula, cheese, and pancetta, tossing to coat.
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