Perfect salad to make in summer when peaches are in season. Always use ripe peaches for the best flavor.
The honey vinaigrette can be made in advance and stored in the refrigerator for up to a week. Bring to room temperature to serve.
If you can’t find pancetta, regular bacon or prosciutto can be substituted.
When cooking pancetta, I like to remove most of the fat (not all), if possible, to cut down on saturated fat.
1 Tbls. honey
2 tsp Dijon mustard
2 Tbls. white wine vinegar
1/4 c. extra virgin olive oil
kosher salt and pepper
2 peaches, halved and pitted
1 Tbls. extra virgin olive oil
1/2 t. kosher salt
1/4 t. pepper
1 Tbls. light brown sugar, packed
1 t. white wine vinegar
1/3 c. goat cheese, crumbled (gorgonzola or feta work also)
2 t. honey
2 oz. pancetta, sliced thin or chopped (bacon or prosciutto can be substituted)
5 oz. mesclun salad greens (or mixed greens with or without spinach)
2 Tbls. chives, minced
Honey Vinaigrette: Whisk the honey, mustard, and vinegar together.
Whisk in the olive oil in a slow, steady stream until emulsified. Season with salt and pepper. Taste and if you prefer a little sweeter, add a tiny bit more honey.
Pancetta: Preheat the oven to 400 degrees. Lay the pancetta slices or crumbles on a baking sheet lined with a sheet of parchment paper and cook (flipping once) for about 10 minutes or until browned and crispy. Remove to a paper towel-lined plate and drain.
Peaches: Preheat a grill to medium-high heat and rub the peach halves with the olive oil and season with salt and pepper.
Grill the peaches, cut side down for 3-4 minutes or until you have nice grill marks and then carefully turn them over.
Mix together the brown sugar and vinegar and place a small spoonful on top of each peach halve as it grills. Cover and continue to grill an additional 4 minutes.
Remove from heat, top with cheese of your choice and drizzle with honey.
Salad: In a large salad bowl, toss the greens with vinaigrette (start with a little) to taste and arrange peaches and pancetta slices over the top.
You can also toss greens and vinaigrette in a bowl and transfer to a platter. Then arrange peach halves over the top and sprinkle pancetta over the top (makes for a pretty presentation).
Sprinkle with chives and additional vinaigrette if desired to serve.
Makes 4 salads