It looks like you're using an older version of Internet Explorer. Upgrade your browser to view this site—it's easy and free.

Arugula Salad with SC Peaches and Blue Cheese





Just Peachy!

It’s peach season again and the farmers tell us the crop is juicy and especially delicious this year. Of course you should make a peach cobbler – it makes my spouse swoon – but for healthier fare, Arugula Salad with SC Peaches and Blue Cheese wins the prize. The slightly bitter bite of the greens, with divinely inspired fruit and salty satisfaction. Yes, it’s heavenly. And healthy. Now’s the season to explore a fruit that grows abundantly and very flavorfully in South Carolina. You’re gonna love this one.


Serves 2 as luncheon salad and 4 as side salad (cut the peaches to make five peach slices per salad).


1 tablespoon lemon juice
¼ 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.


Editor’ note: May we suggest Clemson Blue Cheese as your Blue of choice? Available in fine grocery stores.

Many thanks to the South Carolina Peach Council, an association of growers, packers, researchers, allied industry, and produce buyers who seek to protect and advance the production and marketing of peaches in South Carolina. Their site shares recipes as well as information on what’s happening in the SC peach world.

Share this article: