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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

Description

Cooking Channel Serves Up This Peach And Arugula Salad With Crispy Pancetta And Gorgonzola Recipe Recipe From Bobby Flay Plus Many Other Recipes At CookingChannelTV.com.

Cooking Channel