Pear, arugula and pancetta salad

Makes 4 servings

    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 ounces thinly sliced pancetta (4-5 slices)                   
    1 tablespoon olive oil                                         
    2 firm-ripe pears                                              
    4 cups baby arugula or torn larger arugula (1 1/4 lb)          
    3 ounces ricotta salata, thinly shaved with a vegetable peeler 

Make vinaigrette: whisk together vinegar, honey, lemon juice, salt, and pepper in a sald bowl.  Add oil in a slow stream, whisking until combined well.
Make salad: Cook pancetta in oil in a 10-inch heavy skillet over moderate heat, turning frequently, until just crisp, about 5 minutes.  Transfer to paper towels to drain (pancetta will crisp as it cools). Tear into bite-size pieces.  Halve the pears lenthwise, core, and cut lengthwise into 1/4-inch thick slices.  Add pears to dressing along with arugula, cheese and pancetta, tossing to coat.