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Arugula Salad with SC Peaches and Blue Cheese

1 tablespoon lemon juice
ΒΌ teaspoon salt
5 tablespoons extra virgin olive oil, divided
3 ripe SC peaches, peeled and each cut into 6 wedges
18 thin slices prosciutto
4 cups baby arugula
3 ounces crumbled blue cheese

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 pan over medium heat and briefly cook wrapped peaches. Turn occasionally with tongs, about one minute for each side. Divide arugula and warm prosciutto-wrapped peaches among salad plates. Drizzle with dressing and sprinkle with blue cheese and pepper. Serve immediately.

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