Pear Salad with Pancetta, Gorgonzola and Warm Honey Dressing Tell a Friend

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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 2 bags - 5 oz. baby arugula
  • 16 slices - pancetta, about 6 ounces
  • 3 tablespoons - unsalted butter
  • 1 tablespoons - vegetable oil
  • 4 - pears, peeled, cored, quartered
  • - kosher salt and freshly ground black pepper
  • 3 tablespoons - honey
  • 3 tablespoons - balsamic vinegar
  • 1 tablespoons - Dijon mustard
  • 2 tablespoons - pine nuts, toasted
  • 6 ounces - gorgonzola cheese, crumbled
  • Directions:

    Distribute the arugula evenly among four serving plates.

    Put the pancetta in a medium skillet over medium-high heat and cook until really crispy, 3 to 4 minutes. Remove and drain on paper towels.

    Put 2 tablespoons butter and the oil into the skillet and reduce heat to low. When butter has melted, place pears in the pan and season with salt and pepper and 2 tablespoons honey.

    Turn up the heat to medium and cook until pears are lightly caramelized, about 5 minutes. Add 1 tablespoon vinegar and cook for another minute. Remove pears from pan, reserving any juices that may be left.

    Arrange the pears and pancetta on top of the arugula so each serving has 4 pear quarters and 4 slices pancetta.

    Put the pan back on medium heat and add remaining tablespoon butter, remaining 1 tablespoon honey, remaining 2 tablespoons vinegar, mustard, pine nuts, salt and pepper. Cook briefly until dressing is heated through.

    Pour the dressing over the salads, then scatter the gorgonzola crumbles over all. Serve immediately.

    Brief Description

    Arugula topped with caramelized pears, pancetta and a warm honey dressing.

    Main Ingredient:


    Category:  Salads

    Cuisine:  Italian

    Prep Time: 20 min
    Cook Time: 15 min

    Posted By:

    Posted On:

    February 23, 2017

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