Ingredients

The following ingredients have 4 Servings
  • 2 oz pancetta, (sliced thin (bacon or prosciutto can be substituted))
  • 2 peaches, (halved and pitted)
  • 1 Tbsp extra virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp pepper
  • 1 Tbsp light brown sugar, (packed)
  • 1 tsp white wine vinegar
  • 1/3 cup blue cheese, (crumbled)
  • 2 tsp honey
  • 5 oz mesclun salad greens
  • 2 Tbsp chives, (minced)
  • 1 Tbsp honey
  • 2 tsp dijon mustard
  • 2 Tbsp white wine vinegar
  • 1/4 cup extra virgin olive oil
  • kosher salt and pepper

Instruction

  • Preheat the oven to 400 degrees. Lay the pancetta slices 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.
  • 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 blue cheese and drizzle with honey.
  • Toss the greens with vinaigrette to taste and arrange peaches and pancetta slices over the top.
  • Sprinkle with chives and additional vinaigrette if desired to serve.