Arugula Salad with Peaches and Blue Cheese
"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
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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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1 tablespoon lemon juice
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1/4 teaspoon salt
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5 tablespoons extra-virgin olive oil, divided
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3 ripe peaches, peeled and each cut into 6 wedges
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18 thin slices prosciutto
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4 cups baby arugula
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3 ounces blue cheese, crumbled
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Ground black pepper to taste
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