Peach and Arugula Salad with Crispy Pancetta and Gorgonzola

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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