ARUGULA SALAD WITH OLIVES, PANCETTA & PARMESAN (DESMOND)

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  • 6 thin slices of pancetta (about 1/3 of a 3 ounce package                             

  • 1 ½ T. extra virgin olive oil

  • 1 T. fresh lemon juice

  • 4 cups (loosely packed) arugula

  • 1/3 cup Kalamata olives, pitted and halved

  • Parmesan cheese shavings

Arrange pancetta in a single layer in medium nonstick skillet.
Cook over medium heat until brown and crisp .  Do not turn.
About 8 minutes.  Transfer to paper towels to drain.  Wisk oil and
lemon juice in a small bowl.  Season dressing with salt and pepper.  Place
arugula and olives in medium bowl; toss with dressing.  Divide salad between plates.  Top with pancetta slices and Parmesan shavings.  THIS DOESN’T MAKE MUCH MORE THAN FOUR SERVINGS.