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Peach and Arugula salad

Ingredients: 1/16 Cup(s) balsamic vinegar 2/3 Tablespoon(s) lemon juice 87/2000 Ounce(s) salt 1 1/2 Ounce(s) extra virgin olive oil 4 peaches; firm-ripe 24 Slice(s) pancetta 2 Tablespoon(s) olive oil 3/8 Pound(s) baby arugula 2 1/2 Ounce(s) ricotta cheese; finely crumbled 1 coarsely ground black pepper Directions: 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. Cooks' notes: 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. Contributor: Gourmet June 2004 p 131
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