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.
Home » Recipes » Arugula Salad with Peaches and Blue Cheese
1 tablespoon lemon juice
1/4 teaspoon fine sea salt
5 tablespoons extra-virgin olive oil, divided
3 ripe peaches, peeled, if desired, and each cut into 6 wedges
18 thin slices prosciutto
4 cups baby arugula
3 ounces blue cheese, crumbled
1/4 teaspoon ground black pepper
In a small bowl, 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, until lightly browned, 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.
Per Serving:270 calories (180 from fat), 21g total fat, 6g saturated fat, 45mg cholesterol, 1420mg sodium, 10g carbohydrates, (1 g dietary fiber, 6g sugar), 16g protein.