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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