Peach and Arugula Salad with Crispy Pancetta and Gorgonzola

TOTAL TIME: 20 min
Prep: 10 min
Inactive Prep: --
Cook: 10 min
 
YIELD: 4 servings
LEVEL: Easy

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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Directions

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.

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5

Newest Ratings and Reviews

Read all 13 reviews

  • on July 15, 2014

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    Delicious! Great flavors and texture!

    people found this review Helpful.
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  • on June 13, 2014

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    The pancetta fat is reserved to add to the butter in the frittata recipe from the same show, for sauteing the peppers and onions at the start of that recipe. The honey is not used on the show.

    people found this review Helpful.
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  • on February 07, 2014

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    This was delicious. I didn't know where to get fig preserves so I got some white fig spread from Stonewall Kitchen. I also think peach preserves would be good with the cheese.

    people found this review Helpful.
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