Arugula Salad with Pancetta, Olives, and Parmigiano

Ingredents

Makes 2 servings.

• 6 thin slices pancetta
• 1 and 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 4 cups (loosely packed) arugula
• 1/3 cup Kalamata olives, pitted, halved
• Parmigiano cheese shavings 

Directions: 

1. Arrange pancetta in single layer in medium nonstick skillet.
2. Cook over medium heat until browned and crisp (do not turn), about 7-8 minutes.
3. Transfer to paper towels to drain.
4. Whisk olive oil and lemon juice in small bowl.
5. Season dressing with salt and pepper.
6. Place arugula and olives in medium bowl; toss with dressing.
7. Divide salad between plates.