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Prep time
20 minutes
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Cook time
10 minutes
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Serves
4
Author Notes
This delicious salad is layered with seasonal vegetables and southern staples. Peppery arugula is topped with crispy pancetta, goat cheese, fresh peaches, and cornbread croutons. Lastly, it is dressed with a lemony vinaigrette that includes a hint of mint, basil and honey. —BrittFiero32
Ingredients
- Salad Ingredients
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6 cups
arugula
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2
peaches, pitted and sliced
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1/3 cup
pancetta, cubed
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4 ounces
goat cheese crumbles
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3 cups
cornbread, cut into 1 inch cubes
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2 - 3 tablespoons
olive oil
- Vinaigrette
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1/2 cup
olive oil
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1 tablespoon
honey
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1 tablespoon
Dijon mustard
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2 tablespoons
lemon juice
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2 teaspoons
garlic, minced
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3
basil leaves
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8
mint leaves
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1 pinch
salt and pepper, plus more to taste
Directions
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Preheat oven to 400 degrees. Gently toss cornbread cubes in 2 to 3 tablespoons of olive oil. Place cornbread cubes on a baking sheet, in a single layer. Bake for 4-6 minutes until golden and crisp, flipping cubes half way through. Remove and let cool.
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Next, in a nonstick pan, sauté pancetta for about 5 minutes. Once crispy and warmed through, drain excess oil and let cool.
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To make the vinaigrette, blend together olive oil, herbs, honey, Dijon, lemon juice, garlic, salt and pepper in a food processor or blender.
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Plate salads by layering the arugula, cornbread croutons, sliced peaches, crumbled goat cheese, and crispy pancetta. Lightly dress salad with vinaigrette or serve on the side.
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