Peach and Arugula Salad

Summertime and the living is easy.

Yield:
8 servings
Category:
Salads and Dressings
Cuisine:
Canadian

INGREDIENTS:

  • 4 firm-ripe peaches (1 1/2 lb total)
  • 24 thin slices pancetta (Italian non-smoked cured bacon; 1 1/4 lb)
  • 2 tablespoons olive oil
  • 6 oz baby arugula (6 cups)
  • 2 1/2 oz finely crumbled goat cheese (1/2 cup)
  • Coarsely ground black pepper to taste
  • Dressing
  • 2 Tablespoons peach puree
  • 1 tablespoon finely diced shallots
  • 1 tablespoon chopped parsley
  • 1/4 cup sherry vinegar
  • 3/4 cup olive oil
  • 1/4 cup small chopped peach cubes
  • 1/4 teaspoon salt

DIRECTIONS:

  1. Whisk together first 4 dressing ingredients, 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 goat cheese and pepper. Serve immediately.

Print