Step 1

Preheat the oven to 400 degrees. Lay the pancetta slices on a baking sheet lined with a sheet of parchment paper and cook (flipping once) for about 10 minutes or until browned and crispy. Remove to a paper towel-lined plate and drain.

Step 2

Preheat a grill to medium/high heat and rub the peach halves with the olive oil and season with salt and pepper.

Step 3

Grill the peaches, cut side down for 3-4 minutes or until you have nice grill marks and then carefully turn them over.

Step 4

Mix together the brown sugar and vinegar and place a small spoonful on top of each peach halve as it grills. Cover and continue to grill an additional 4 minutes.

Step 5

Remove from heat, top with blue cheese and drizzle with honey.

Step 6

Toss the greens with vinaigrette to taste and arrange peaches and pancetta slices over the top.

Step 7

Sprinkle with chives and additional vinaigrette if desired to serve.

Step 8

Whisk the honey, mustard, and vinegar together. Whisk in the olive oil in a slow, steady stream until emulsified. Season with salt and pepper.