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Grilled Peaches Over Arugula With Goat Cheese And Prosciutto

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salad gluten free nut free memorial day lunch

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Ingredients

1/4 cup balsamic vinegar

2 tablespoons honey

3 peaches, pitted and each cut into 6 wedges

Cooking spray

1 tablespoon extravirgin olive oil

1/8 teaspoon freshly ground black pepper

Dash of kosher salt

10 cup trimmed arugula (about 10 ounces)

2 ounces thinly sliced prosciutto, cut into 1/4-inch strips

2 tablespoons crumbled goat cheese

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