- 8
Ingredients
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh lemon juice
- 1/4 teaspoon salt (preferably sea salt)
- 3 tablespoons extra-virgin olive oil
- 4 firm-ripe peaches (1 1/2 lb total)
- 24 thin slices pancetta (Italian unsmoked cured bacon; 1 1/4 lb) (can sub prosciutto)
- 2 tablespoons olive oil
- 6 oz baby arugula (6 cups)
- 2 1/2 oz finely crumbled ricotta salata (1/2 cup) (can sub Feta or Gorgonzola)
- Coarsely ground black pepper to taste
Preparation
Step 1
Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.
Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water. Peel peaches and cut each into 6 wedges, then unroll pancetta slices and wrap one slice around each wedge, overlapping ends of pancetta. Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook peaches in 2 batches (be sure to put the "loose" end in pan so it cooks first and "fuses" together so it won't unroll), turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch. Transfer to a plate and keep warm, covered loosely with foil.
Divide arugula and warm pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.
Cooks' notes: • Dressing can be made 1 hour ahead and kept, covered, at room temperature. • Peaches can be peeled, tossed with an additional teaspoon lemon juice, and wrapped with pancetta 1 hour ahead. Keep chilled, covered with plastic wrap. *Available at Italian markets, cheese shops, and specialty foods shops.