Makes 2 servings

    6 slices (thin) pancetta                                       
    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 non-stick skillet.  Cook over medium heat until browned and crisp, about 8 minutes.  Transfer to paper towel to drain. Whisk oil and lemon juice in a small bowl.  Season dressing with salt and pepper. Place arugula and olives in a medium bowl; toss with dressing.  Divide salad between plates.  Top with pancetta and Parmesan shavings.

Recipe from Bon Appetit, January 2007

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