Arugula Salad with Peaches and Blue Cheese

Arugula Salad with Peaches and Blue Cheese

Serves 6

Unless you're from around there, you might not know that there's a sweet spot in Colorado where some amazing peaches come into season late in the summer. You can use any ripe peaches, though, to balance this recipe's peppery arugula, and salty cheese and prosciutto.

  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt
  • 5 tablespoons extra-virgin olive oil, divided
  • 3 ripe peaches, peeled and each cut into 6 wedges
  • 18 thin slices prosciutto
  • 4 cups baby arugula
  • 3 ounces blue cheese, crumbled
  • Ground black pepper to taste
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Whisk together lemon juice, salt and 3 tablespoons olive oil. Set aside.

Wrap one slice prosciutto around each peach wedge, overlapping ends of prosciutto. Heat remaining olive oil in a medium non-stick or well-seasoned cast iron skillet over moderate heat and briefly cook wrapped peaches, turning occasionally with tongs, about 1 minute each side.

Divide arugula and warm prosciutto-wrapped peaches among 6 salad plates. Drizzle with dressing and sprinkle with blue cheese and pepper. Serve immediately.

Nutritional Info: 
Per Serving:270 calories (180 from fat), 21g total fat, 6g saturated fat, 45mg cholesterol, 1420mg sodium, 10g carbohydrate (1g dietary fiber, 6g sugar), 16g protein

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