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Ingredients

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
Pepper to taste

Description

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

Wholefoods