PEACH, PANCETTA AND ARUGULA SALAD
Prepared in 40 minutes or less.

1 tbs balsamic vinegar
2 tsp fresh lemon juice
¼ tsp sea salt
3 tbs extra-virgin olive oil
4 firm-ripe peaches
24 thin slices pancetta
2 tbs olive oil
6 cups baby arugula
½ cup finely crumbled ricotta salata
Fresh coarsely ground black pepper to taste

Whisk together vinegar, juice and salt, then add extra-virgin oil in a stream, whisking until emulsified.

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.

In a 12-inch skillet over medium high heat, add remaining oil until hot but not smoking.  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.

Divide arugula and warm pancetta-wrapped peaches among 4 plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.  Serves 4.