Peach and Arugula Salad with Crispy Pancetta and Gorgonzola

Recipe courtesy Bobby Flay
Show: The Perfect 3 Episode: Salads

Photo: 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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Newest Ratings and Reviews

Read all 4 reviews

  • on October 14, 2012

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    We made this using apricot jam instead of fig and Brie cheese instead of Gorgonzola. It was delicious and is now a family favorite. My kids, who usually hate salads, adore this one and ask for it frequently. It's easy to substitute different fruits for the fresh peaches. We've used pears, berries and apples with great results. The dressing also works with maple syrup or agave nectar instead of honey. Looks difficult but is really very easy. Highly recommend this recipe.

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  • on August 24, 2011

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    A few things are missing - like what do you do with the 1/4 c of oil? I mixed it with the dressing ingredients. Then, why reserve the pancetta fat? So, someone who knows please do tell. Otherwise, it was fabulous! We'll have this again for sure! Tina in Atlanta!

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  • on August 14, 2011

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    This is a hit at our family bbq's. I serve it as an appetizer & subsituted the fig preserves with blackberry jam.

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