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.