->Arugula Peach 13 <-

Serves 6 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

Method

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, 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.