Peach and Arugula Salad with Crispy Pancetta and Gorgonzola

Name: Peach and Arugula Salad with Crispy Pancetta and Gorgonzola
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 (1/2-inch thick) slice pancetta, diced; 2 tablespoons fresh lemon juice; 1 tablespoon balsamic vinegar; 2 teaspoons clover honey; 1/4 cup extra-virgin olive oil; Salt and freshly ground black pepper; 3 ripe peaches, halved and pitted cut into 8 slices; 2 ounces baby arugula; 8 ounces gorgonzola; 1 loaf ciabatta, cut into 1/2-inch rounds, grilled with olive oil and sprinkled with salt and pepper; Fig preserves

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Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Level: Easy
Total: 20 min

Prep: 10 min
Cook: 10 min

Yield: 4 servings

Ingredients

1 tablespoon olive oil

1 (1/2-inch thick) slice pancetta, diced

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

2 teaspoons clover honey

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

3 ripe peaches, halved and pitted cut into 8 slices

2 ounces baby arugula

8 ounces gorgonzola

1 loaf ciabatta, cut into 1/2-inch rounds, grilled with olive oil and sprinkled with salt and pepper

Fig preserves

Directions

Watch how to make this recipe.

Heat the olive oil in a medium saute pan over medium heat. Add the pancetta and cook until golden brown and crispy. Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil. Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper. Toss the peaches with some of the vinaigrette add the arugula and toss to combine. Transfer the greens to a platter, top with the peach halves and sprinkle the top with the gorgonzola and crispy pancetta. Serve with toast schmeared with fig preserves and gorgonzola.