Recipe

Peach Salad Recipe

	Jena / All my dishes 1 year, 11 months ago I got this recipe from Gourmet magazine Prep:30m Servings:6	Jena
	italian

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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)

2 tablespoons olive oil

6 oz baby arugula (6 cups)

2 1/2 oz finely crumbled ricotta salata (1/2 cup) Coarsely ground black pepper to taste

Directions

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, 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.

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