[Peach and Arugula Salad]
Source: Gourmet
Active time: 40 min Start to finish: 40 min
Ingredients
- 1 tablespoon balsamic vinegar
- 2 teaspoons fresh lemon juice
- ¼ teaspoon salt (preferably sea salt)
- 3 tablespoons extra-virgin olive oil
- 4 firm-ripe peaches (1 1/2 lb total)
- 24 thin slices prociutto ham, 1 1/4 lb)
- 2 tablespoons olive oil
- 6 ounces baby arugula (6 cups) or mixed greens
- 2 ½ ounces blue cheese
- Coarsely ground black pepper to taste
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Directions
1. Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified. |
2. 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 one slice around each wedge, overlapping ends of pancetta. Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then cook peaches in 2 batches, turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch. Transfer to a plate and keep warm, covered loosely with foil. |
3. Divide arugula and warm pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately. |
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Notes
Cooks' notes: • Dressing can be made 1 hour ahead and kept, covered, at room temperature. • Peaches can be peeled, tossed with an additional teaspoon lemon juice, and wrapped with pancetta 1 hour ahead. Keep chilled, covered with plastic wrap.
*Available at Italian markets, cheese shops, and specialty foods shops.
Categories
Salad[ Back to top ]
