Peach Salad

1. 1

   Pat peach halves dry with paper towels. Let stand on more paper towels until ready to use.

2. 2

   Heat olive oil in large skillet on high heat. Cook prosciutto for 2-3 mins, or until crisp. Set aside.

3. 3

   Add the peach halves to the skillet and cook, turning, until lightly caramelized. Stir in thyme and heat for 1 min.Stir in mustard and honey; bring to a boil. Reduce heat to low and simmer for 1 min. Stir in vinegar and season to taste.

4. 4

   Divide arugula, mozzarella, prosciutto and peaches among plates. Drizzle with warm pan juices.

No additional tips available.