Peach And Arugula Salad With Crispy Pancetta And Gorgonzola Recipes

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PEACH ARUGULA SALAD



Peach Arugula Salad image

Peach arugula salad with balsamic vinaigrette is an easy delicious summer salad made with a handful of simple ingredients that packs on lots of flavor.

Provided by Sam Hu | Ahead of Thyme

Categories     Salad

Time 10m

Number Of Ingredients 9

6 cups baby arugula
2 ripe peaches, sliced
1/2 cup feta cheese, crumbled
1/4 cup pecans
1/4 cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon honey
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • In a large mixing bowl or serving dish, combine arugula, peaches, feta, and pecans.
  • Make the balsamic vinaigrette by stirring to combine olive oil, balsamic vinegar, honey, salt, and pepper, in a small bowl.
  • Pour the dressing on top of the salad and toss to combine. Serve immediately.

Nutrition Facts : ServingSize 1 serving, Calories 267 calories, Sugar 10.8 g, Sodium 327.3 mg, Fat 23.3 g, SaturatedFat 5.3 g, TransFat 0 g, Carbohydrate 13.1 g, Fiber 2.3 g, Protein 4.8 g, Cholesterol 16.7 mg

ARUGULA SALAD WITH PEARS AND GORGONZOLA



Arugula Salad with Pears and Gorgonzola image

Provided by Sandra Lee

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 6

1 (15-ounce) can pear halves, drained and sliced, reserve 2 tablespoons juice
2 tablespoons olive oil and vinegar dressing
Salt and freshly ground black pepper
2 cups baby arugala
4 tablespoons Gorgonzola, crumbled
4 tablespoons glazed pecans

Steps:

  • In a large bowl, whisk together 2 tablespoons reserved pear juice and olive oil and vinegar dressing. Season, to taste, with salt and pepper. Add arugula and toss to coat.
  • Divide dressed arugula among 4 chilled salad plates. Top each salad with 4 pear slices, Gorgonzola, and pecans. Serve immediately.

STEAKHOUSE WEDGE SALAD WITH GORGONZOLA AND CRISPY PANCETTA



Steakhouse Wedge Salad with Gorgonzola and Crispy Pancetta image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

8 to 12 thin slices pancetta
4 ounces Gorgonzola cheese, crumbled (about 1/2 cup)
3 tablespoons sour cream
1 tablespoon fresh lemon juice
1/3 cup whole milk
Kosher salt and freshly ground black pepper
1 head iceberg lettuce, quartered
2 Roma tomatoes, cut into wedges
2 tablespoons chopped fresh chives

Steps:

  • Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
  • Arrange the pancetta in a single layer on the prepared baking sheet. Bake until golden brown and crisp, 8 to 10 minutes. Transfer to a paper-towel-lined plate to drain.
  • Meanwhile, mash together the Gorgonzola, sour cream and lemon juice in a bowl. Add the milk and whisk to combine. Season with salt and pepper.
  • Arrange the iceberg wedges and tomatoes on 4 plates. Drizzle with the Gorgonzola dressing and crumble the pancetta over the top. Garnish with the chives.

PEACH AND ARUGULA SALAD



Peach and Arugula Salad image

Categories     Salad     Pork     Appetizer     Quick & Easy     Ricotta     Peach     Bacon     Arugula     Summer     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 10

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

Steps:

  • 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.

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