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Arugula Salad with Olives, Pancetta, and Parmesan Shavings

['6 thin slices pancetta (Italian bacon; about 1/3 of 3-ounce package)', '1 1/2 tablespoons extra-virgin olive oil', '1 tablespoon fresh lemon juice', '4 cups (loosely packed) arugula', '1/3 cup Kalamata olives, pitted, halved', 'Parmesan cheese shavings']

Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes. Transfer to paper towels to drain.
Whisk oil and lemon juice in 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 and Parmesan shavings.

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