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  • 1 cup baby arugula, washed and dried
  • 1 peach, cut into wedges
  • 2 slices thin prosciutto di Parma, torn
  • 2 tablespoons extra virgin olive oil
  • 1/8 teaspoon Coarsely ground black pepper
  • 1/4 teaspoon salt


  1. Combine arugula, peach, prosciutto and oil; toss gently. Sprinkle with salt and pepper.
Recipe by Chef Tim Kilcoyne.

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The recipe was originally published as Peach and Prosciutto Salad on

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