1 lb. peaches, at room temp, peeled and each cut into 8 wedges
Sea salt and freshly ground black pepper
2 1/2 Tbsp. unsalted butter
1 bay leaf
2 tsp. finely minced fresh thyme
2 Tbsp. balsamic vinegar
4 cups loosely packed arugula
Instructions
Cut the prosciutto in half crosswise and arrange them in a fan on four dinner plates, dividing them equally. Put the peaches in a bowl, season with salt and pepper.
Melt the butter in a large skillet over moderate heat. When the butter turns a light brown, add the bay leaf, thyme, peaches, vinegar, and salt & pepper to taste. Toss for about 45 seconds. Remove the bay leaf.
Remove from heat, add the arugula and toss with tongs until the arugula wilts slightly. Divide the arugula and peaches among the 4 plates and serve immediately.
Originally Submitted
8/22/2011
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