Peach Salad

• 2 cans (15 oz each) peach halves, drained
• 2 tbsp olive oil
• 8 None thin slices prosciutto
• 1 tbsp thyme leaves
• 1 tbsp coarse grain mustard
• 1 tbsp honey
• 2 tsp white wine vinegar
• 3 oz arugula leaves
• 4 oz mini mozzarella balls, torn

1. Pat peach halves dry with paper towels. Let stand on more paper towels until ready to use.
2. Heat olive oil in large skillet on high heat. Cook prosciutto for 2-3 mins, or until crisp. Set aside.
3. Add the peach halves to the skillet and cook, turning, until lightly caramelized. Stir in thyme and heat for 1 min.Stir in mustard and honey; bring to a boil. Reduce heat to low and simmer for 1 min. Stir in vinegar and season to taste.
4. Divide arugula, mozzarella, prosciutto and peaches among plates. Drizzle with warm pan juices.

peach halves, olive oil, thin, thyme, grain mustard, honey, white wine vinegar, arugula, mozzarella

Taken from recipes-plus.com/api/v2.0/recipes/30358 (may not work)