Here’s an easy recipe that pairs some of our favorite staples from the case with juicy local peaches for a cool and delicious summer side. Special tip: Ask us to cut our housemade Pancetta into lardons for you for even quicker preparation time. Serves 6.

5 oz Ted’s Housemade Pancetta, cut into lardons
1/3 Marcona Almonds
6 Peaches – peeled and cut into half-inch cubes
2 Tbs. Arbequina Olive Oil
Salt & pepper to taste
2 oz Crumbled Point Reyes Blue Cheese

Fry pancetta in a small skillet over medium-high heat until brown and crisp, about 8-10 minutes. Drain fat from pan and let pancetta cool on a paper towel. Meanwhile, use pan to lightly toast almonds. Spread on a cutting board and chop coarsely.

Toss peaches, pancetta, olive oil and and salt & pepper to taste in a medium bowl. Top with almonds & blue cheese before serving.