Peach Bocconcini Salad with Crispy Pancetta
  • ¾ cup extra virgin olive oil
  • ¼ cup rice wine vinegar
  • 1 Tablespoon dijon mustard
  • 1½ Tablespoons honey
  • 1 cup basil leaves
  • kosher salt
  • freshly ground pepper
  • 150 grams cubed pancetta
  • 5-6 cups greens
  • 3 peaches or nectarines
  • 200 grams cocktail bocconcini
  1. For the dressing, put olive oil, vinegar, mustard, honey, basil, salt and pepper in Nutribullet or blender and blend together.
  2. Put cubed pancetta in frying pan on medium heat.
  3. Cook until fat has rendered from pancetta and it is crispy.
  4. Remove pancetta from pan with a slotted spoon put on a plate lined with paper towel.
  5. Slice peaches or nectarines and slice cocktail bocconcini into thirds.
  6. Put greens, sliced peaches, sliced bocconcini, and cooked pancetta into a serving bowl and toss with dressing.
Recipe by Sugar Plum Sisters at