A simple and delicious Fall pear salad, with pecorino, pancetta and pecans and a creamy poppy seed dressing.
Creamy Poppy Seed Dressing:
1 1/2Tbspwhite vinegar
1Tbspvegetable oilor canola, sunflower etc.
1/3cuppecanschopped and toasted (*see instructions)
1/4cuppancettadiced cooked (or bacon)
1/4cupPecorino Romanoshaved (or sub crumbled goat cheese)
1/2pearripe but firm. cored and thinly sliced
Balsamic glazeor reduced balsamic vinegar, for drizzling
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.
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!