Start this recipe by preparing the ricotta. Mix together all the ingredients and use to fill 2 ramekins greased with a little olive oil. Place into the oven at 200`c and bake for 15 minutes until lightly golden. Meanwhile, remove the rind off the bacon and cut into 2cm pieces. Heat a little oil in a griddle pan and fry for 5 minutes until beginning to brown then add the sliced peaches to the pan and brown them on both sides quickly. When ready remove off the heat and put aside. Make the dressing by mixing together the 2 tbsp extra virgin olive oil, honey, balsamic vinegar, lemon juice and zest and season well with salt and pepper. Pour the dressing over the salad leaves, toss together well and serve in 2 large plates. Remove the baked ricotta from the ramekins and tip onto the salad plates. To finish, decorate with the crispy bacon pieces and grilled peach slices.