Peach and Arugula Salad

Peach and Arugula Salad
Photo by George Whiteside

Ingredients

  • 2 ½ ounces finely crumbled ricotta salata
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 tablespoons olive oil
  • Coarsely ground black pepper
  • 3 tablespoons extra-virgin olive oil
  • 6 ounces baby arugula
  • + 3 more ingredients
    • 4 firm-ripe peaches (1 1/2 lb total)
    • 24 thin slices pancetta (Italian unsmoked cured bacon; 1 1/4 lb)
    • ¼ teaspoon salt (preferably sea salt)

Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified. Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water. Peel peaches and cut each into 6 wedges, then unroll pancetta slices and wrap ...

View full recipe at Epicurious

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