Ingredients

• 1 tablespoon olive oil
• 1 (1/2-inch thick) slice pancetta, diced
• 2 tablespoons fresh lemon juice
• 1 tablespoon balsamic vinegar
• 2 teaspoons clover honey
• 1/4 cup extra-virgin olive oil
• Salt and freshly ground black pepper
• 3 ripe peaches, halved and pitted cut into 8 slices
• 2 ounces baby arugula
• 8 ounces gorgonzola
• 1 loaf ciabatta, cut into 1/2-inch rounds, grilled with olive oil and sprinkled with salt and pepper
• Fig preserves

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Instructions

1. Heat the olive oil in a medium saute pan over medium heat. Add the pancetta and cook until golden brown and crispy. Remove the pancetta with a slotted spoon to a paper towel-lined plate, and reserve the oil.
2. Vinaigrette: Whisk together the lemon juice, balsamic vinegar, and honey in a large bowl and season with salt and pepper.
3. Toss the peaches with some of the vinaigrette add the arugula and toss to combine. Transfer the greens to a platter, top with the peach halves and sprinkle the top with the gorgonzola and crispy pancetta. Serve with toast schmeared with fig preserves and gorgonzola.