Peach and Prosciutto Salad


  • ¼ teaspoon salt
  • 1/8 teaspoon Coarsely ground black pepper
  • 2 tablespoon extra virgin olive oil
  • 2 thin prosciutto di Parma, torn
  • 1 peach, cut into wedges
  • 1 cup baby arugula, washed and dried

Combine arugula, peach, prosciutto and oil; toss gently. Sprinkle with salt and pepper.

View full recipe at Spry Living


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