Pear, Arugula and Pancetta Salad

2 slices   Thick Pancetta, cubed
1 large   Pear
3 cups 750 ml   Arugula, rinsed and torn
1 tbsp 15 ml   Champagne Vinegar
1 tbsp 15 ml   Lemon Juice
2 tbsp 30 ml   Olive Oil
  Black Pepper
1. Dice pancetta and brown in a skillet over medium heat. Stir pancetta frequently, until it is crisped and brown - about 5 minutes. When pancetta is cooked, drain on paper towel and set aside.

2. Rinse and lightly tear the arugula and set in a salad bowl. Slice the pear into small inch sized pieces and place in the bowl.

3. Whisk together the champagne vinegar, lemon juice, olive oil and a couple dashes of black pepper together. Dress the salad and top with pancetta. Toss to coat.