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

Instructions

1. Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.
2. Make salad: 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.
3. 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.
4. Halve pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.
5. Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.