Grilled Peach Salad with Roquefort and Arugula | Dorothy Lane Market
The perfect blend of sweet peaches, tangy, crumbly Roquefort, and savory, crisp prosciutto.
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Ingredients
- 4 peaches, just shy of perfectly ripe
- 7 Tbsp Vera Jane's Extra-Virgin Olive Oil
- 4 cups arugula
- 2 Tbsp Aunt Angie's Balsamic Vinegar of Modena
- 4 oz crumbled Roquefort or blue cheese
- ⅓ cup toasted pecans
- 4 sliced prosciutto
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