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Rec: Warm Peach and Prosciutto Salad (michael Chiarello)

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6260 posts
Joined: Dec 10, 2005


Posted to Thread #11494 at 9:54 pm on Jul 25, 2008

Warm Peach and Prosciutto Salad


Serves: Serves 4

4-6 ounces very thinly sliced prosciutto
1 pound peaches (about 3), at room temperature, peeled and cut into eight wedges
Gray salt and freshly ground black pepper
2-1/2 tablespoons unsalted butter
1 bay leaf
2 teaspoons finely chopped fresh thyme
2 tablespoons balsamic vinegar
4 cups loosely packed arugula

Cut the prosciutto slices in half crosswise and arrange in a fan on 4 dinner plates. Stretch plastic wrap tightly around each plate and refrigerate until needed. To save space, the plates can be stacked.

Place the peaches in a bowl and season to taste with salt and pepper.

Heat the butter over medium heat until the foam subsides and the butter has turned light brown. Add the bay leaf, thyme, peaches, vinegar, and salt and pepper to taste. Toss for 1 minute.

Add arugula and toss. Divide evenly among the 4 plates and serve immediately.

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