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Ingredients

• Vinaigrette:
• 2 T champagne vinegar
• 2 T mild honey
• 1 T Meyer lemon juice (a tad less regular lemon juice if Meyers are not available)
• 1/4 + salt
• 1/4 + coarsely ground black pepper
• 5 - 6 T high-quality extra virgin olive oil (probably not the kind you cook with but the one you save to finish off special dishes)
• For the salad:
• 4 oz thinly sliced (or tiny diced) pancetta
• 2 T olive oil (for cooking pancetta)
• 2 firm, but ripe, pears
• 5 - 6 c baby arugula or regular arugula torn into smaller pieces
• 4 - 5 oz ricotta salata or fresh parmesan (or percorino or other sharp, nutty hard cheese)

Description

This Is What I Made As A Starter For Our Thanksgiving Meal Of Prime Rib. I Usually Don't Try "new" Things Out Without A Test Run Or Two First But I Knew The Minute I Saw This That It Would Be Perfect. And It Was. I Made The Vinaigrette And Slice

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