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
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

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.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 11 reviews

  • on February 07, 2014

    Flag

    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.
    Was this review helpful to you? Yes | No
  • on February 01, 2014

    Flag

    I think there is an error in the recipe. I'm just watching the episode on TV and it doesn't look that he adds any honey to the dressing and he never mentions it. I will have to make it and see. I will grade with 5 stars because his recipes are always great!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on September 09, 2013

    Flag

    Okay. Nothing that special. I found the dressing to be a bit too much and made an almost identical salad next time around just using lemon and honey with a bit of olive oil, omitting the vinegar and pepper. I just didn't find the fruit requiring those extra strong flavors. In fact found them distracting. I must add that I do love most of Bobby's recipes.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.