Pear, Arugula, and Pancetta Salad
['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']
Whisk together vinegar, honey, lemon juice, salt, and pepper in a salad bowl. Add oil in a slow stream, whisking until combined well.
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 pears lengthwise, core, and cut lengthwise into 1/4-inch-thick slices.
Add pears to dressing along with arugula, cheese, and pancetta, tossing to coat.
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