Pear, Arugula, and Pancetta Salad

Ingredients

• 1 tablespoon Champagne vinegar
• 1 tablespoon mild honey
• 1/2 tablespoon fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon coarsely ground black pepper
• 3 tablespoons olive oil
• 2 oz thinly sliced pancetta (4 to 5 slices)
• 1 tablespoon olive oil
• 2 firm-ripe pears
• 4 cups baby arugula or torn larger arugula (1 1/4 lb)
• 3 oz ricotta salata, thinly shaved with a vegetable peeler