Course: Salad
Servings: 4


  • 12 thin slices of San Daniele Prosciutto cut in half crosswise
  • 1 pound fresh peaches as room temperature peeled and cut into 8 wedges
  • Sea Salt and freshly ground black pepper
  • 2 tablespoons ULIVA Extra Virgin Olive Oil
  • 5 tablespoons REALE 4 year Balsamic Vinegar
  • 2 1/2 tablespoons unsalted butter
  • 1 Bay leaf
  • 2 teaspoons finely minced fresh thyme
  • 4 cups loosely packed baby arugula
  • 4 teaspoons REALE Balsamic Vinegar Classic Pearls or Lemon Pearls


  • Arrange the half slices of Prosciutto on the 4 plates in a fan shape
  • Put the peach pieces in a bowl and season with sea salt and freshly ground black pepper
  • Melt the butter in a large skillet over moderate heat. Once the butter turns light brown, add the bay leaf, thyme, peaches, 2 tablespoons of the REALE Balsamic Vinegar.
  • Toss for about a minute or so then remove the bay leaf. Cook for another 30 seconds then add the arugula and toss until the arugula wilts slightly. Remove from heat.
  • Divide the peaches among the 4 plates on top of the prosciutto then place the arugula on top of the peaches.
  • Put a teaspoon of REALE Balsamic Vinegar Pearls on top. I have used both the Classic pearls and the Lemon Balsamic pearls. Both were wonderful.


Bon Appetit!

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