pear-arugula-and-pancetta-salad-235734.json

{
    "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.",
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Cheese",
        "Fruit",
        "Leafy Green",
        "Pork",
        "Side",
        "Thanksgiving",
        "Lunch",
        "Pear",
        "Ham",
        "Arugula",
        "Fall",
        "Gourmet",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free"
    ],
    "title": "Pear, Arugula, and Pancetta Salad",
    "url": "http://www.epicurious.com/recipes/food/views/pear-arugula-and-pancetta-salad-235734"
}