Nectarines or Peaches Wrapped in Prosciutto with Balsamic Vinegar Drizzle
4 servings
2 nectarines or peaches
6 slices prosciutto, halved
3 or 4 ounces arugula or other tender salad greens
1/2 cup balsamic vinegar
1/4 cup brown sugar
cracked black pepper
Method:
Cut each nectarine (or peach) into 6 wedges then wrap in the prosciutto.
Arrange greens on four plates, divide the wrapped fruit evenly among the plates.
To make Balsamic Syrup:
In a small pot or pan combine balsamic vinegar and brown sugar, place over high heat and boil until thickened. Cool slightly and spoon over the greens, sprinkle with the cracked black pepper and serve.
Recipe adapted from Donna Hay
