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BRUSCHETTA - Peach, Fig and Arugula Salad with Crispy Pancetta and Gorgonzola
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Peach and Arugula Salad with Crispy Pancetta and Gorgonzola Recipe courtesy Bobby Flay INGREDIENTS | |
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 | |
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
DIRECTIONS
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.
Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper.
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.
© Recipe courtesy Bobby Flay
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