Peach and Prosciutto Salad
- Yield 2 servings
- Prep 5 mins
- Cook 0 mins
- 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
- Combine arugula, peach, prosciutto and oil; toss gently. Sprinkle with salt and pepper.
Recipe by Chef Tim Kilcoyne.