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
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.
Nutritional Info
Serving Size
Calories
270
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
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