Arugula Pancetta and Peach Salad with Mint Dijon Vinaigrette
Along with my other favorite summer salad, Honeydew melon, cucumber and mint with feta, Arugula Pancetta and Peach Salad with Mint Dijon Vinaigrette makes summer complete! Kids love the mix and don't be surprised if your cooling Pancetta reduces to half with little fingers walking by. This incredibly quick and delicious salad can be enjoyed as a main course with some cold or hot soup and crusty bread if you like. Or pair it with seasoned grilled salmon like I did and you have a great dinner menu for guests. Play around with your vinaigrette ingredients or stick to the mint, Dijon and white vinegar recipe below. With the sweet and ripe peaches and the creamy pancetta, you hardly need a dressing at all. Most of all, enjoy!
Arugula Pancetta and Peach Salad with Mint Dijon Vinaigrette
- 1/4 lb. 1/2" sliced Pancetta then small diced
- 3 ripe peaches
- 1 box, bag or bunch cleaned arugula
- 3 mint sprigs
- 2 TBS favorite white vinegar (champagne, white balsamic, etc)
- 1 TBS dijon mustard
- 1/4 c olive oil
- Salt/Pepper for dressing
Instructions
- Start by browning Pancetta over medium heat in a skillet. While Pancetta is working away, clean and dry arugula, slice peaches and combine in a large salad bowl.
- Begin vinaigrette by cleaning mint and adding to food processor along with vinegar, mustard and salt and pepper.
- Add olive oil and blend until creamy.
- When Pancetta is brown and crispy, remove from pan and let set on a paper towel to remove some of the grease.
- Toss arugula/peaches with dressing and top with Pancetta.
- Plate and enjoy!
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