Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • 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.