Peach and Prosciutto Salad

  • Yield 2 servings
  • Prep 5 mins
  • Cook 0 mins

Enjoy the flavors of summer with fresh peaches atop succulent greens.

Mark Boughton


1 cup baby arugula, washed and dried
1 peach, cut into wedges
2 slices thin prosciutto di Parma, torn
2 tablespoons extra virgin olive oil
1/8 teaspoon Coarsely ground black pepper
1/4 teaspoon salt


  1. Combine arugula, peach, prosciutto and oil; toss gently. Sprinkle with salt and pepper.

Recipe by Chef Tim Kilcoyne.