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.
Preparation
Whisk together vinegar, lemon juice, and salt, then add EVOO in a slow stream. Whisk at the same time until emulsified.
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.
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.
NOTES: you can make the dressing an hour or so ahead. Whisk again just before use.
