- 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
- 24 thin slices pancetta (Italian unsmoked cured bacon)
- 2 tablespoons olive oil
- 6 ounces baby arugula
- 2 1/2 ounces finely crumbled ricotta salata
- 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. Heat remaining oil in a 12-inch nonstick skillet over moderate heat until hot but not smoking, then 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 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.