Ingredients
- 10 very thin slices prosciutto
- 1 pound peaches (about 3), at room temperature, peeled and cut into 8 wedges
- Salt and freshly ground black pepper
- 1 lemon, juiced
- 2 tablespoons water
- 4 tablespoons unsalted butter
- 1 bay leaf
- 1 tablespoon finely chopped fresh thyme leaves
- 3 tablespoons balsamic vinegar
- 4 cups loosely packed baby spinach
Directions
Cut the prosciutto slices in half crosswise and arrange in a fan on 4 dinner plates, 5 half slices per plate. 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. Pour the lemon juice and water over peaches and cover.
Heat the butter over medium heat until the foam subsides and the butter has turned light brown. Add the bay leaf, thyme, vinegar, and salt and pepper, to taste. Cook for 1 minute then add peaches and baby spinach and toss to coat.
Divide evenly among the 4 plates of prosciutto and serve immediately.
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By anglican73_13011622
you, 49
on July 19, 2010
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I think the reviewer who said she toned down the butter and vinegar and added a few ingredients had the right idea (though it wasn't really fair of her to rate the recipe 5 stars since she tweaked it so much. First of all, there is no need to peel the peaches. The skin is good for you, and IMHO they taste just as good with the peel. Second of all, 3 tbsp. of vinegar is WAAAAY too much! All you can smelll and taste is the vinegar. I will probably make this again but will definitely use a different dressing.
By neez411
Suisun, 43
on November 02, 2009
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This dish is very elegant and tasty...perfect for a dinner party.
By tandtjorden_560018
Centennial, CO
on July 04, 2008
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Fabulous! The play of flavors was wonderful. Served this at a backyard luncheon for the girls. Perfect! Not overly filling, but lots of great flavor. A terrific way to use fresh peaches in season. My new favorite summer salad.
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