Cut cornbread into 1 inch cubes. In a bowl, gently toss the cornbread cubes in 2 to 3 tablespoons of olive oil. Once coated, place each cube on a baking sheet and bake in a preheated 400 degree oven for 6-8 minutes. Half way through, flip cornbread cubes to prevent over browning. Set aside to cool.
Next, in a small pan, sauté your pancetta until crispy. Drain excess oil from pancetta and allow to cool.
To make the vinaigrette, blend together olive oil, herbs, honey, Dijon, lemon juice, garlic, salt and pepper in a food processor or blender.
Assemble the salads by layering the arugula, cornbread croutons, sliced peaches, crumbled goat cheese, and crispy pancetta. Lightly dress salad with vinaigrette or serve on the side. Serve immediately and enjoy!
