6 firm peaches, pitted and quartered
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 clove garlic, minced
1/4 cup red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
1/2 cup Marcona almonds
3 to 4 cups baby arugula
1 cup of your favorite blue cheese (I'm currently obsessed with the smoked blue from Wisconsin)
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