Warm Peach and Prosciutto Salad |

Warm Peach and Proscuitto Salad

  • Author: Taming of the Spoon
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x



  • 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


  1. Cut the prosciutto slices in half crosswise and arrange them in a fan on 4 salad plates, dividing them equally.
  2. 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. Remove pan from the heat, add the arugula, and toss with tongs until the arugula wilts just slightly. Divide the arugula and peaches among the 4 plates and serve immediately.


Recipe adapted from Michael Chiarello’s Casual Cooking cookbook.