Peach and Arugula Salad

Ingredients

• 6 cups baby arugula 
• 1 tablespoon balsamic vinegar 
• 8 servings pepper black to taste
• 2 teaspoons juice of lemon fresh
• 2 tablespoons olive oil 
• 24 slices pancetta italian thin ( unsmoked cured bacon;)
• 4  peaches ()
• 0.5 cup pecorino crumbled finely
• 0.3 teaspoon sea salt (preferably sea salt)

Equipment

• bowl
• frying pan
• whisk
• plastic wrap
• aluminum foil
• tongs

Directions

1. Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.
2. 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.
3. 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.
4. Transfer to a plate and keep warm, covered loosely with foil.
5. Divide arugula and warm pancetta-wrapped peaches among 8 salad plates.
6. Drizzle with dressing and sprinkle with ricotta salata and pepper.
7. Serve immediately.
8. • Dressing can be made 1 hour ahead and kept, covered, at room temperature. • Peaches can be peeled, tossed with an additional teaspoon lemon juice, and wrapped with pancetta 1 hour ahead. Keep chilled, covered with plastic wrap.*Available at Italian markets, cheese shops, and specialty foods shops.