Recipe courtesy of Lorraine Pascale
Save Recipe Print
20 min
10 min
10 min
4 servings



Distribute the arugula evenly among four serving plates. 

Put the pancetta into 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 the heat to low. When the butter has melted, place the pears in the pan and season with salt and pepper and 2 tablespoons honey. Turn up the heat to medium and cook until the pears are lightly caramelized, about 5 minutes. Add 1 tablespoon vinegar and cook for another minute. Remove the pears from the 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 the remaining 1 tablespoon butter, remaining 1 tablespoon honey, remaining 2 tablespoons vinegar, mustard, pine nuts, salt and pepper. Cook briefly until the dressing is heated through. Pour the dressing over the salads, then scatter over the gorgonzola crumbles. Serve immediately.

Get the recipe

Biscuit Egg-in-a-Hole

This hearty meal is great for serving to a crowd at breakfast or brunch.


Pan-Fried Salmon

Recipe courtesy of Food Network Kitchen

Pan-Fried Flounder

Recipe courtesy of Martha Nesbit

Pan-Fried Trout

Recipe courtesy of Anne Burrell

Balsamic Roasted Beet Salad

Recipe courtesy of Ina Garten

Pan-Fried Cod with Slaw

Recipe courtesy of Food Network Kitchen

Pan Fried Pork Chops

Recipe courtesy of Ree Drummond

Balsamic Roast Pork Tenderloins

Recipe courtesy of Rachael Ray

Simple Balsamic Vinaigrette

Browse Reviews By Keyword

          Latest Stories