Peach and Arugula Salad

Ingredients

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

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