Name: Peach and Arugula Salad
Yield: Makes 8 servings
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

Image may contain Plant Food Produce Vegetable and Arugula

Peach and Arugula SaladGeorge Whiteside

Active time: 40 min Start to finish: 40 min

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.

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