Angela's Italian Recipe for Arugula and Peach Salad

Arugula and Peach Salad
(Insalata di Rucola e Pesca)


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 and 1/2 lbs total) 24 thin slices pancetta (1 and 1/4 lbs) 2 tablespoons extra virgin olive oil 6 oz baby arugula (6 cups) 2 and 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 olive 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. Makes 8 servings.

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.

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