Peach Salad

Name: Peach Salad
Ingredients: 2 cans (15 oz each) peach halves, drained; 2 tbsp olive oil; 8 None thin slices prosciutto; 1 tbsp thyme leaves; 1 tbsp coarse grain mustard; 1 tbsp honey; 2 tsp white wine vinegar; 3 oz arugula leaves; 4 oz mini mozzarella balls, torn

9 ingredients

4 steps

Ingredients

2 cans (15 oz each) peach halves, drained
2 tbsp olive oil
8 None thin slices prosciutto
1 tbsp thyme leaves
1 tbsp coarse grain mustard
1 tbsp honey
2 tsp white wine vinegar
3 oz arugula leaves
4 oz mini mozzarella balls, torn

Directions

1

Pat peach halves dry with paper towels. Let stand on more paper towels until ready to use.
2

Heat olive oil in large skillet on high heat. Cook prosciutto for 2-3 mins, or until crisp. Set aside.
3

Add the peach halves to the skillet and cook, turning, until lightly caramelized. Stir in thyme and heat for 1 min.Stir in mustard and honey; bring to a boil. Reduce heat to low and simmer for 1 min. Stir in vinegar and season to taste.
4

Divide arugula, mozzarella, prosciutto and peaches among plates. Drizzle with warm pan juices.