Peaches and Pancetta Salad with Gruyere

Spring has officially sprung in Sydney and today was an opportunity to try out a new salad that is a variation of the one I saw in Heston Blumenthal's Heston at Home. It was a perfect salad to go with a roast chicken and lamb with roasted potatoes.


The key to this salad is to use the best and freshest ingredients you can find. You'll need:

  • 200g rocket
  • 2 white peaches, cut into 1/8 slices
  • 25g balsamic vinegar
  • 200g pancetta
  • 80g Gruyere cheese, shaved
  • 40g white wine vinegar
  • 40g Dijon mustard
  • 120g olive oil

Preheat the oven to 170C. Mix the mustard, vinegar, and olive oil together, whisking briskly. Then set aside. 

Bake the pancetta slices on baking paper inside a flat pan until crisp, about 10 minutes. Then chop roughly and set aside. Simmer the balsamic in a small pan until it takes on a syrup consistency and then let cool.

Cook the peaches on a hot BBQ for about 5 minutes on each side, achieving attractive grill marks. In a bowl combine the rocket, cheese, chopped pancetta, and peaches. Drizzle the balsamic reduction along the edge of the bowl. Add the dressing and toss. Serve with a nice Marlborough Sauvignon Blanc!