Peach & Arugula Salad Recipe

Name: Peach & Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 1 T balsamic vinegar; 2 t fresh lemon joyce; 1/4 t sea salt; 3T extra-virgin olive oil; 4 firm ripe peaches (1- 1/2 lb total); 24 thin slices pancetta (1.25 lb); 2 T olive oil; 6 oz baby arugula (6 C); 2-1/2 oz. finely crumbled ricotta salata (1/2 C). If you can't find this at the store, use a good goat cheese.; Coarsley ground black pepper to taste.

Servings: persons

1 T balsamic vinegar
2 t fresh lemon joyce
1/4 t sea salt
3T extra-virgin olive oil
4 firm ripe peaches (1- 1/2 lb total)
24 thin slices pancetta (1.25 lb)
2 T olive oil
6 oz baby arugula (6 C)
2-1/2 oz. finely crumbled ricotta salata (1/2 C). If you can't find this at the store, use a good goat cheese.
Coarsley ground black pepper to taste.

1
Whisk together vinegar, lemon juice, and salt, then add EVOO in a slow stream. Whisk at the same time until emulsified.
2
Cut a big X on the bottom of each peach then immerse in boiling water 20 seconds. Then quickly transfer to a bowl of ice water. Peel peaches and cut each into 6 wedges. Now unroll pancetta or prosciutto and wrap one slice around each peach wedge, overlapping ends and securing with a toothpick. (I sometimes just skip that labor and lightly cook it in a saute pan then remove til assembly.) Heat 2 T remaining oil over moderate heat til hot by not smoking. Now cook peaches in 2 batches. Turn with tongs occasionally. Transfer to a plate to keep warm, covered loosely with foil.
3
Divide the arugula evenly on 8 plates. Then place pancetta and peaches equally on the plates. Drizzle lightly with the dressing and then sprinkle with the ricotta salata (or crumbled goat cheese), and pepper. Serve immediately.
4
NOTES: you can make the dressing an hour or so ahead. Whisk again just before use.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 T balsamic vinegar, 2 t fresh lemon joyce, 1/4 t sea salt, 3T extra-virgin olive oil, and more.

Yes, Peach & Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Peach & Arugula Salad

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