Anticiplate

Erik and I looked at cookbooks all weekend, and we kept running into the peach and prosciutto combination. We decided to give it a try, and it is fabulous! Try it!

Prep time: 5 minutes

Cook time: 3 minutes

Serves 2

I ripe peach, cut into 6 pieces

3 slices prosciutto, halved

1 cup rocket arugula (or mixed greens if arugula is too spicy)

1/4 c. balsamic vinegar

2 tbsp. brown sugar

Freshly ground black pepper

Cut the peach and wrap the halved slices of prosciutto around it.  Top each plate with 1/2 c. greens and arrange peaches over. 

Meanwhile, add balsamic and brown sugar to a non-stick skillet. Bring to a boil and let thicken (around 3 minutes).  Let cool slightly. 

Drizzle over the peach salad. Top with cracked black pepper.