This Pear, Arugula, and Pancetta Salad with prosciutto is topped with champagne vinaigrette. It's an elegant and sophisticated addition that's perfect for brunch and parties!
Let's face it, not all bridal showers are created equal. Some are totally boring or stuffy, some awkward - and some are just plain fun! My sister Kate has super amazing friends and some pretty cool in-laws-to-be who pulled out all the stops for her shower. The food was all homemade, and since my sister has a gluten sensitivity, the whole menu was gluten free!
Kate's soon-to-be sister-in-law Lauren made this delicious Pear, Arugula, and Pancetta Salad with Champagne Vinaigrette - lots of fabulous textures and flavors here - you've got to make this!
Ingredients
- 2 oz thinly sliced pancetta (4 to 5 slices)
- 4 ounces thinly sliced prosciutto
- 1 tablespoon olive oil
- 2 ripe pears
- 4 cups baby arugula
For vinaigrette
- 1 tablespoon Champagne vinegar
- 1 tablespoon honey
- 1½ teaspoons fresh lemon juice
- kosher salt and coarsely ground black pepper to taste
- 3 tablespoons olive oil
Instructions
- In a small bowl, whisk the vinegar, honey, lemon juice, salt, and pepper together.
- Stream in the olive oil, whisking constantly to combine.
- In a cast iron skillet, cook pancetta over moderate heat, turning frequently, until just crisp, about 5 minutes.
- Transfer to paper towels to drain. Let rest 5-10 minutes, then tear then coarsly chop the pieces.
- Cut the bear into thin slices.
- In a large salad bowl, combine the arugula, pears, pancetta, and prosciutto. Drizzle the vinaigrette and toss to coat.
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