Arugula Salad with Peaches and Cornbread Croutons - kentuckymonthly.com

Ingredients

• 4-6 cups arugula, rinsed and dried
• 2 peaches, pits removed and sliced
• ½ cup pancetta, cubed
• 4 ounces goat cheese, crumbled
• Cornbread croutons (recipe follows)
• Vinaigrette (recipe follows)
• 3 cups cubed, day-old cornbread cut into about 1-inch cubes
• 2-3 tablespoons olive oil
• ½ cup extra virgin olive oil
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 2 tablespoons lemon juice
• 2-3 basil leaves
• 8-10 mint leaves
• 1 clove garlic, minced
• Salt and pepper, to taste