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Peach and Arugula Salad with Crispy Pancetta and Gorgonzola
Recipe courtesy Bobby Flay
- Total Time:
- 20 min
- Prep:
- 10 min |
- Inactive Prep:
- -- |
- Cook:
- 10 min
- Level:
- Easy
- 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
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.