A few days ago I made the RGK fresh fruit & herb popsicles, and afterwards, had quite a few peaches leftover. It would have given me “wasted food guilt” for them to have gone bad before we could use them. Then, this salad was born. The crunchiness of the pancetta, the saltiness of the gorgonzola and the sweet peaches are a match made in fancy salad heaven. So, go ahead… pay those peaches forward…how very “green” of us.
Feel free to substitute. I think arugula really compliments this flavor combination but mixed greens or baby spinach work too.
You can also swap out the gorgonzola for something saltier, like a blue cheese.
What you need:
-Approx. 1/4 cup of crumbled gorgonzola
-Approx. 1/4 cup of chopped pancetta
( it comes from a butcher in a small block or in a packaging similar to lunch meat at your local grocery store)
-A bowl of dark greens
(arugula, mixed greens, or baby spinach…or make a combo!)
-Sauté the chopped pancetta in a skillet on medium heat till they are nice and brown
(drain on paper towel like you would bacon)
-Combine ingredients and toss
Pop open a good bottle of Zinfandel (I’m obsessed with Saldo!!) and enjoy.