PEACH AND ARUGULA SALAD
INGREDIENTS:
1 tablespoon balsamic vinegar
2 teaspoons fresh lemon juice
1/4 teaspoon sea salt
3 tablespoons extra-virgin olive oil
4 firm-ripe peaches (1 1/2 pounds total)
24 thin slices pancetta (Italian unsmoked cured bacon; 1 1/4 pounds)
2 tablespoons olive oil
6 cups (6 ounces) baby arugula
2 1/2 ounces (1/2 cup) finely crumbled ricotta salata
Coarsely ground pepper to taste
DIRECTIONS:
- Whisk together vinegar, lemon juice and salt, then add extra-virgin olive oil in a stream, whisking until emulsified. Set aside.
- Peel and pit peaches and cut into 6 wedges each. Unroll pancetta slices and wrap 1 slice around each wedge, overlapping ends of pancetta.
- Heat olive oil in 12-inch nonstick skillet over moderate heat until hot but not smoking. Cook peaches in 2 batches, turning 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 pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.
Makes eight servings.
PER SERVING: Calories 220 (57% fat), Fat 14 g (3 g sat.), Cholesterol 53 mg, Sodium 948 mg, Fiber 1 g, Carbohydrates 9 g, Protein 15g
Source: Gourmet, June 2004, from The Dallas Morning News