Salad Of Mixed Greens With Grilled Peaches And Cabrales Cheese

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1/2 cup walnuts

4 firm, ripe freestone peaches, halved and pitted

2 1/2 tablespoons extra-virgin olive oil

Salt and freshly ground pepper

1 tablespoon sherry vinegar

3 ounces arugula, large stems discarded

One 5-ounce head frisée, torn into bite-size pieces (4 cups)

3 ounces Cabrales cheese, crumbled (1 cup)

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