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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 291.99 Kcal (1223 kJ) | ||
| Calories from fat | 220.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.51g | 38% | |
|---|---|---|---|
| Cholesterol | 41.4mg | 14% | |
| Sodium | 877.09mg | 37% | |
| Potassium | 346.53mg | 7% | |
| Total Carbs | 10.26g | 3% | |
| Sugars | 7.75g | 31% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 10.42g | 21% | |
| Vitamin C | 8.7mg | 14% | |
| Iron | 0.2mg | 1% | |
| Calcium | 84.2mg | 8% | |
| Amount Per 100 g | |||
| Calories | 178.7 Kcal (748 kJ) | ||
| Calories from fat | 135.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15g | 38% | |
|---|---|---|---|
| Cholesterol | 25.34mg | 14% | |
| Sodium | 536.78mg | 37% | |
| Potassium | 212.08mg | 7% | |
| Total Carbs | 6.28g | 3% | |
| Sugars | 4.74g | 31% | |
| Dietary Fiber | 1.22g | 8% | |
| Protein | 6.38g | 21% | |
| Vitamin C | 5.3mg | 14% | |
| Iron | 0.1mg | 1% | |
| Calcium | 51.6mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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