Peach and Arugula Salad with Crispy Pancetta and Gorgonzola

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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1 tablespoon olive oil

1 (1/2-inch thick) slice pancetta, diced

2 tablespoons fresh lemon juice

1 tablespoon balsamic vinegar

2 teaspoons clover honey

1/4 cup extra-virgin olive oil

Salt and freshly ground black pepper

3 ripe peaches, halved and pitted cut into 8 slices

2 ounces baby arugula

8 ounces gorgonzola

1 loaf ciabatta, cut into 1/2-inch rounds, grilled with olive oil and sprinkled with salt and pepper

Fig preserves


  1. Heat the olive oil in a medium saute pan over medium heat. Add the pancetta and cook until golden brown and crispy. Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil.
  2. Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper.
  3. Toss the peaches with some of the vinaigrette add the arugula and toss to combine. Transfer the greens to a platter, top with the peach halves and sprinkle the top with the gorgonzola and crispy pancetta. Serve with toast schmeared with fig preserves and gorgonzola.

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