Recipe: <!-- -->Arugula Salad with Peaches and Blue Cheese<!-- -->
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...
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Ingredients
- 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
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