Peach And Arugula Salad With Crispy Pancetta And Gorgonzola

Serves: 5

Irma Bergnaum

1 January 1970

Based on User reviews:

50

Spice

44

Sweetness

40

Sourness

39

mins

Prep time (avg)

6.6

Difficulty

Ingredients:

1 tbsp

Olive Oil

1

Pancetta (1/2-inch thick slice, diced)

2 tbsps

Lemon Juice (fresh)

1 tbsp

Balsamic Vinegar

2 tsps

Clover Honey

1 cup

Extra-Virgin Olive Oil

1

Salt

1

Ground Black Pepper (freshly)

3

Peaches (ripe, halved and pitted cut into 8 slices)

230 g

Gorgonzola

1

Fig Preserve

Directions:

1

Heat the olive oil in a medium saute pan over medium heat

2

Add the pancetta and cook until golden brown and crispy

3

Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil

4

Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper

5

Toss the peaches with some of the vinaigrette add the arugula and toss to combine

6

Transfer the greens to a platter, top with the peach halves and sprinkle the top with the gorgonzola and crispy pancetta

7

Serve with toast schmeared with fig preserves and gorgonzola