Ingredients:
10 slices prosciutto ( very thin slices)
1 lb peaches ( about 3 large, peeled and cut into 8 wedges)
salt
fresh ground black pepper
1 lemons, juice of
2 tablespoons water
4 tablespoons butter
1 bay leaves
1 tablespoon finely chopped thyme leaves
3 tablespoons balsamic vinegar
4 cups loosely packed baby spinach leaves
Directions:
Cut the prosciutto slices in half crosswise and arrange in a fan on 4 dinner plates, 5 slices per plate.
Cover with plastic wrap and refrigerate until needed.
Place the peaches in a bowl and season with salt and pepper, to taste.
Sprinkle lemon juice and water over peaches and cover.
In a heavy skillet over medium heat melt the butter until the foam subsides and the butter has turned a light brown.
Add the bay leaf, thyme, vinegar and salt and pepper to taste.
Cook for 1 minute.
Drain lemon juice and water from peaches then add peaches to skillet and saute for 1 minute.
Pour peach mixture over baby spinach and toss to coat.
Divide evenly amongst the 4 plates of prosciutto and serve immediately.
Servings: 4
Time preparation: 30 min.
Time total: 40 min.