Minimally Invasive

1 bunch arugula
1 ripe but firm nectarine, sliced into thin wedges
2 tablespoons olive oil
2 teaspoons champagne vinegar
2 sprigs fresh thyme, minced
1 small shallot, minced
salt and pepper to taste
1/4-inch slice of pancetta, cut into small cubes
olive oil, for drizzling
1/2 tablespoon brown sugar
cayenne pepper

Preheat oven to 400 degrees.

Place pancetta cubes in small baking pan, press brown sugar onto pancetta, drizzle with olive oil, and sprinkle liberally (or not so liberally, depending on your tolerance for heat) with cayenne. Bake until pancetta is fragrant and starting to crisp, about 10 minutes.

Meanwhile, whisk together olive oil and champagne vinegar. Stir in thyme, shallot, salt & pepper. Toss with arugula and mound onto two small plates. Top with nectarine slices and sprinkle with fresh-from-the-oven pancetta. [If the pancetta cools in the pan, it’ll come out in one big clump — a delicious treat, to be sure, but not easily manipulated.]

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