Arugula Salad with Olives, Pancetta, and Parmesan Shavings

Ingredients

• 4 cups arugula loosely packed ()
• 0.3 cup kalamata olives pitted halved
• 1 tablespoon juice of lemon fresh
• 1.5 tablespoons olive oil extra-virgin
• 6 slices pancetta italian thin ( bacon;)
• 2 servings parmesan cheese shavings 

Equipment

• bowl
• frying pan
• paper towels
• whisk

Directions

1. Arrange pancetta in single layer in medium nonstick skillet. Cook over medium heat until browned and crisp (do not turn), about 8 minutes.
2. Transfer to paper towels to drain.
3. Whisk oil and lemon juice in small bowl. Season dressing with salt and pepper.
4. Place arugula and olives in medium bowl; toss with dressing. Divide salad between plates. Top with pancetta and Parmesan shavings.