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Warm Peach and Prosciutto Salad | tamingofthespoon.com

Warm Peach and Proscuitto Salad

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  • Author: Nguyet Vo
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: Sauté, Toss
  • Cuisine: American

Description

Salty prosciutto, sweet peaches, and peppery arugula come together in this ode to summer salad.


Ingredients

Units Scale
  • 1/3 pound very thinly sliced prosciutto (about 12 slices)
  • 1 pound peaches, at room temperature, peeled and each cut into 8 wedges
  • Sea salt
  • Freshly ground black pepper
  • 2 1/2 tablespoons unsalted butter
  • 1 bay leaf
  • 1 teaspoon finely minced fresh thyme
  • 2 tablespoons balsamic vinegar
  • 4 cups loosely packed baby arugula

Instructions

  1. Prep prosciutto. Cut the prosciutto slices in half crosswise and arrange them in a fan on 4 salad plates, dividing them equally.
  2. Sauté peaches. Put the cut peaches in a bowl and season with salt and pepper. Melt the butter in a large skillet over medium heat. When the butter just begins to brown, add the bay leaf, thyme, peaches, and balsamic vinegar. Gently stir for about 1 minute. Taste and adjust salt and pepper as desired. Remove and discard the bay leaf.
  3. Add arugula. Remove pan from the heat, add the arugula, and toss with tongs until the arugula wilts just slightly.
  4. Serve. Divide the arugula and peaches among the 4 plates and serve immediately.

Notes

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