Pancetta-Wrapped Peach and Arugula Salad

Photo by George Whiteside

from a Gourmet Magazine recipe

recommended by Jeanne Milligan

serves 8 as a first course

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 pounds total)

24 thin slices (1 1/2 pounds) pancetta

2 tablespoons olive oil

6 ounces baby arugula (6 cups)

2 1/2 ounces finely crumbled ricotta salata (1/2 cup)

coarsely ground black pepper to taste

For the dressing, whisk together vinegar, lemon juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.

Cut an X in the bottom of each peach and immerse in boiling water for 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. Cook wrapped 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.

Divide arugula and warm pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.

Dressing can be made 1 hour ahead and kept, covered, at room temperature. Peaches can be peeled, tossed with a teaspoon of lemon juice, and wrapped with pancetta 1 hour ahead. Keep chilled, covered with plastic wrap.

The wrapped pancetta and peach slices can also be broiled; brush each with olive oil, and turn several times during broiling. If you prefer, you may use a light goat cheese in place of the ricotta salata.