pear arugula and pancetta salad recipe main photo

Best Food Ever: Pear, Arugula, and Pancetta Salad

So Yummy Pear, Arugula, and Pancetta Salad surely is one of my favorite food. Its easy to make Pear, Arugula, and Pancetta Salad for my daughter. The concept behind Italian cuisine is very easy. Fresh, quality ingredients + simple, basic methods = Italian cuisine. This light and refreshing simple salad recipe is the perfect example of this concept.

Pear, Arugula, and Pancetta Salad

Yummy Food Pear, Arugula, and Pancetta Salad

Transfer to mortar and grind coarsely with pestle. Distribute the arugula evenly among four serving plates. Remove and drain on paper towels. You can simply cook Pear, Arugula, and Pancetta Salad in 6 ingredients and 4 steps. Here is cooking guidance how you can easily do that.

Ingredients

1 Take of balsamic vinaigrette.
2 About of thinly sliced pancetta (4 to 5 slices).
3 About of olive oil.
4 You need of firm-ripe pears.
5 Approximately of baby arugula.
6 Prepare of feta crumbles.

Distribute even amounts of salad into serving bowls and serve. Toast nuts in small pan over medium heat until fragrant. Combine arugula and pear in a salad bowl, add nuts then dress the salad with lemon juice and olive oil, salt and pepper. A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner.

Cooking Instructions

Step 1 Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes..
Step 2 Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces..
Step 3 Halve pears lengthwise, core, and cut into 1/4-inch cubes..
Step 4 Add pears to dressing along with arugula, feta, and pancetta, tossing to coat..

A few simple ingredients come together in an unexpected way to create a delicate beginning for a luxurious dinner. Transfer to a paper towel to drain (pancetta will crisp as it cools). Preparation: Make vinaigrette: Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream. Transfer to paper towels to drain (pancetta will crisp as it cools).

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