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Warm Peach and Prosciutto Salad

NapaStyle Wine Club Warm Peach and Prosciutto Salad NapaStyle Wine Club Warm Peach and Prosciutto Salad
About this Recipe
For those of you who usually wrap Prosciutto over a slice of melon or cantaloupe, you are going to enjoy this alternative. If you can find the cured Spanish ham known as Jamon Serrano, it also works wonders in this recipe.
Serve with
Dr. Heyden Silvaner
Rheinghau
Ingredients
Serves: 4
  • 10 very thin slices prosciutto
  • 1 lb peaches (about 3), at room temperature, peeled and cut into 8 wedges
  • salt and freshly ground black pepper
  • 1 lemon, juiced
  • 2 tbsp water
  • 4 tbsp unsalted butter
  • 1 bay leaf
  • 1 tbsp finely chopped fresh thyme leaves
  • 3 tbsp balsamic vinegar
  • 4 cups loosely packed baby spinach
Directions
Preparation Time: 5 minutes
Cooking Time: 5 minutes

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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