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Ingredients

• 1 tablespoon balsamic vinegar
• 2 teaspoons fresh lemon juice
• 1/4 teaspoon salt (preferably sea salt)
• 3 tablespoons extra-virgin olive oil
• 4 firm-ripe peaches (1 1/2 lb total)
• 24 thin slices pancetta (Italian unsmoked cured bacon; 1 1/4 lb)
• 2 tablespoons olive oil
• 6 oz baby arugula (6 cups)
• 2 1/2 oz finely crumbled ricotta salata (1/2 cup) Coarsely ground black pepper to taste

Description

I Got This Recipe From Gourmet Magazine

Group Recipes