This sweet and salty grilled peach salad celebrates summer with grilled peaches and creamy blue cheese drizzled with tangy honey vinaigrette.
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.
Sprinkle with chives and additional vinaigrette if desired to serve.
Whisk the honey, mustard, and vinegar together. Whisk in the olive oil in a slow, steady stream until emulsified. Season with salt and pepper.