Peach & Arugula Salad

• 1 T balsamic vinegar
• 2 t fresh lemon joyce
• 1/4 t sea salt
• 3T extra-virgin olive oil
• 4 firm ripe peaches (1- 1/2 lb total)
• 24 thin slices pancetta (1.25 lb)
• 2 T olive oil
• 6 oz baby arugula (6 C)
• 2-1/2 oz. finely crumbled ricotta salata (1/2 C). If you can't find this at the store, use a good goat cheese.
• Coarsley ground black pepper to taste.

1. Whisk together vinegar, lemon juice, and salt, then add EVOO in a slow stream. Whisk at the same time until emulsified.
2. Cut a big X on the bottom of each peach then immerse in boiling water 20 seconds. Then quickly transfer to a bowl of ice water. Peel peaches and cut each into 6 wedges. Now unroll pancetta or prosciutto and wrap one slice around each peach wedge, overlapping ends and securing with a toothpick. (I sometimes just skip that labor and lightly cook it in a saute pan then remove til assembly.) Heat 2 T remaining oil over moderate heat til hot by not smoking. Now cook peaches in 2 batches. Turn with tongs occasionally. Transfer to a plate to keep warm, covered loosely with foil.
3. Divide the arugula evenly on 8 plates. Then place pancetta and peaches equally on the plates. Drizzle lightly with the dressing and then sprinkle with the ricotta salata (or crumbled goat cheese), and pepper. Serve immediately.
4. NOTES: you can make the dressing an hour or so ahead. Whisk again just before use.

t, lemon joyce, salt, t, firm ripe peaches, thin slices pancetta, olive oil, baby arugula, ricotta salata, coarsley ground black pepper

Taken from www.epicurious.com/recipes/member/views/peach-arugula-salad-51155281 (may not work)