Pear, Arugula, Ricotta and Pancetta Salad
4 servings
20 minutes
This salad is a true embodiment of Italian gastronomic elegance. Pears add sweetness and juiciness to the dish, arugula provides a slight bitterness, and ricotta offers tenderness and a creamy texture. Crispy pancetta adds depth of flavor and spiciness. The dressing made from white wine vinegar, honey, and lemon juice highlights the balance of all ingredients, creating a harmony of freshness and richness. This salad pairs wonderfully with white wine and is perfect as a light appetizer before the main course or as a standalone treat for connoisseurs of exquisite flavors.
1
For the vinaigrette, mix vinegar, honey, lemon juice, salt, and pepper in a small bowl. Then, while whisking, add 3 tablespoons of olive oil.
- White wine vinegar: 1 tablespoon
- Honey: 1 tablespoon
- Lemon juice: 0.5 tablespoon
- Sea salt: pinch
- Freshly ground black pepper: pinch
- Olive oil: 4 tablespoons
2
Heat the pan with the remaining oil and fry the pancetta for 5 minutes until crispy. Transfer to a paper towel, then cut into small pieces.
- Olive oil: 4 tablespoons
- Pancetta: 5 piece
3
Cut the pears in half and remove the inner part. Peel and cut into small pieces.
- Pears: 2 pieces
4
In a bowl with dressing, add arugula, ham, ricotta, and pears. Mix well. Season with salt and pepper to taste.
- Arugula: 280 g
- Pancetta: 5 piece
- Ricotta cheese: 90 g
- Pears: 2 pieces
- Sea salt: pinch
- Freshly ground black pepper: pinch