peach-and-arugula-salad-109515.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Salad",
        "Pork",
        "Appetizer",
        "Quick & Easy",
        "Ricotta",
        "Peach",
        "Bacon",
        "Arugula",
        "Summer",
        "Gourmet",
        "Wheat/Gluten-Free",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "No Sugar Added"
    ],
    "title": "Peach and Arugula Salad",
    "url": "http://www.epicurious.com/recipes/food/views/peach-and-arugula-salad-109515"
}