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Arugula Salad with Peaches and Blue Cheese

A home-style Arugula Salad with Peaches and Blue Cheese made with Lemon Juice, Salt, Extra Virgin Olive Oil Divided, Thin Slices Prosciutto, and Baby Arugula. Serves 6. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 tbsp
• 1/4 tsp
• 5 tbsp
• 3
• 18
• 4 cup
• 3 oz
• Pepper

Method (preview)

1. 1

   Whisk together lemon juice, salt and 3 tablespoons olive oil. Set aside.

2. 2

   Wrap one slice prosciutto around each peach wedge, overlapping ends of prosciutto.

3. 3

   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.

4. 4

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