Active time: 40 min Start to finish: 40 min

　　

Ingredients

Makes 8 servings

　　1 tablespoon balsamic vinegar

　　2 teaspoons fresh lemon juice

　　1/4 teaspoon salt (preferably sea salt)

　　3 tablespoons 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)

　　2 tablespoons olive oil

　　6 oz baby arugula (6 cups)

　　2 1/2 oz finely crumbled ricotta salata (1/2 cup)

　　Coarsely ground black pepper to taste

　　

Step 1

Whisk together vinegar, juice, and salt, then add extra-virgin oil in a stream, whisking until emulsified.

　　

Step 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.

　　

Step 3

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. *Available at Italian markets, cheese shops, and specialty foods shops.