Recipe courtesy of Bobby Flay
Episode: Buon Appetito
Print
Total:
20 min
Prep:
10 min
Cook:
10 min
Yield:
4 servings
Level:
Easy
Total:
20 min
Prep:
10 min
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

Directions

Watch how to make this recipe.

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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