1/3cuppecans, chopped and toasted (*see instructions)
1/4cuppancetta, diced cooked (or bacon)
1/4cupPecorino Romano, shaved (or sub crumbled goat cheese)
1/2pear, ripe but firm. cored and thinly sliced
Balsamic glaze, or reduced balsamic vinegar, for drizzling
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Instructions
Prepare salad dressing by combining all ingredients in a jar and shaking vigorously until well blended. Refrigerate until needed. (Note: dressing will taste a little sweet, but once on the salad, it will be perfectly balanced with the other ingredients).
To toast pecans: Chop pecans and sprinkle on to a microwavable plate. Microwave on high for about 1 minute, or until fragrant. Set aside.
Cook diced pancetta until the fat is rendered off and it is lightly browned. Remove from pan and allow to cool. If desired, you can chop it into smaller pieces.
Combine arugula and chopped radicchio on a plate. Arrange pear sliced on top.Sprinkle with toasted pecans, cooked pancetta and shaved Pecorino Romano. Drizzle with poppy seed dressing and then add a small drizzle of balsamic glaze.
Notes
Be sure to read the “Ingredient and Cook's Notes" (above the recipe card!), where I share more detailedtips, variations and substitution suggestions for this recipe!