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.
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