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Arugula Salad with Peaches and Blue Cheese

Serves 6
Time 15 min
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.
Ingredients
  • 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
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Method

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.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 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
Shop with Prime

Exclusively for Prime members in select ZIP codes.