1/4 cup finely diced shallots
3 tablespoons sherry vinegar
5 ripe peaches
1 cup extra-virgin olive oil
Freshly ground black pepper
6 slices prosciutto di Parma
2/3 cup Marcona almonds
8 ounces arugula, cleaned and dried
3 ounces hard goat cheese
3 teaspoons honey
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