Peach and Arugula Salad with Crispy Pancetta and Gorgonzola
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Ingredients
1 tablespoon olive oil
1 (1/2-inch thick) slice pancetta, diced
2 tablespoons fresh lemon juice
1 tablespoon balsamic vinegar
2 teaspoons clover honey
1/4 cup extra-virgin olive oil
Salt and freshly ground black pepper
3 ripe peaches, halved and pitted cut into 8 slices
2 ounces baby arugula
8 ounces gorgonzola
1 loaf ciabatta, cut into 1/2-inch rounds, grilled with olive oil and sprinkled with salt and pepper
Fig preserves
Instructions
Heat the olive oil in a medium saute pan over medium heat. Add the pancetta and cook until golden brown and crispy. Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil.
Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper.
Toss the peaches with some of the vinaigrette add the arugula and toss to combine. Transfer the greens to a platter, top with the peach halves and sprinkle the top with the gorgonzola and crispy pancetta. Serve with toast schmeared with fig preserves and gorgonzola.
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