Ingredients
1/4
tsp salt (preferably sea salt)
3
tbsp extra-virgin olive oil
4
firm-ripe peaches (1 1/2 lb total)
24
thin slices pancetta (Italian unsmoked cured bacon; 1 1/4 lb)
6
oz baby arugula (6 cups)
2
1/2 oz finely crumbled ricotta salata (1/2 cup) Coarsely ground black pepper to taste
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. 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.
3.
Divide arugula and warm pancetta-wrapped peaches among 8 salad plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately.
5.
Dressing can be made 1 hour ahead and kept, covered, at room temperature.
6.
Peaches can be peeled, tossed with an additional teaspoon lemon juice, and wrapped with pancetta 1 hour ahead. Keep chilled, covered with plastic wrap.
7.
*Available at Italian markets, cheese shops, and specialty foods shops.
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