Prepared in 40 minutes or less.
Whisk together vinegar, juice and salt, then add extra-virgin oil in a stream, whisking until emulsified.
Cut an X in bottom of each peach and immerse in boiling water 15 seconds, then transfer to a bowl of ice water.
Peel peaches and cut each into 6 wedges, then unroll pancetta slices and wrap one slice around each wedge, overlapping ends of pancetta.
In a 12-inch skillet over medium high heat, add remaining oil until hot but not smoking. Cook peaches in 2 batches, turning over occasionally with tongs, until pancetta is browned on all sides and cooked through, about 5 minutes per batch. Transfer to a plate and keep warm, covered loosely with foil.
Divide arugula and warm pancetta-wrapped peaches among 4 plates. Drizzle with dressing and sprinkle with ricotta salata and pepper. Serve immediately. Serves 4.
