Peach & Prosciutto Salad
6 slice(s), cut into quarters
3 medium, ripe, cut into 24 wedges
Uncooked vidalia onion(s)
½ cup(s), sliced, cut into thin slivers
⅛ tsp(s), plus more for garnish (optional)
Store-bought balsamic glaze
- Wrap 1 piece of prosciutto around each peach wedge. In a large bowl, toss the arugula, onion, oil, salt, and black pepper.
- Arrange 2 cups of the salad each on 4 plates. Top each plate with 6 prosciutto-wrapped peaches. Drizzle each plate with 1 1⁄2 tsp balsamic glaze. Garnish with black pepper, if desired.
- Serving size: 1 salad