Peaches — one of my ultimate summer weaknesses!6-8 very thin slices prosciutto 2 tablespoons unsalted butter 1 pound peaches, peeled and cut into wedges 1 bay leaf 2 teaspoons fresh thyme 2 tablespoons balsamic vinegar salt and pepper 4 cups arugula, or other salad greens 2 tablespoons finely chopped chives Sweet & Hot pecans (recipe follows)
Slice proscuitto into julienne strips. In a large skillet over medium-high heat, melt the butter. When the butter begins to sizzle, add the proscuitto. Cook until proscuitto begins to brown slightly. Add the peaches, bay leaf, thyme, vinegar, salt and pepper. Gently toss and heat for about 45 seconds. Add the arugula, toss to coat. Divide among four serving plates; sprinkle with chives and Sweet & Hot pecans. Serve immediately.
Just a warning here — these are VERY addictive!1 to 2 teaspoons sea salt 1/2 teaspoon cayenne 2 to 3 tablespoons sugar 1 egg white 1 tablespoon hot pepper sauce (I like Frank’s) 1 pound pecan halves
Preheat oven to 350°F. In a small bowl, combine the salt, cayenne and sugar; set aside. In mixing bowl, combine egg white and hot pepper sauce, then add pecans. Mix well. Pour sugar mixture over and mix to coat. Spread in large baking pan. Bake in preheated oven for about 15 minutes, turning pecans occasionally, until pecans are lightly browned.
Makes about 3-1/4 cups.