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.