Pear, Arugula, And Pancetta Salad

• 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
• 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

1. Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.
2. 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.
3. Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.
4. Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.

vinegar, honey, lemon juice, salt, ground black pepper, olive oil, pancetta, olive oil, pears, baby arugula, ricotta salata

Taken from www.epicurious.com/recipes/food/views/pear-arugula-and-pancetta-salad-235734 (may not work)