Peach & Prosciutto Salad

• 9 slices Prosciutto Thinly Sliced
• 4 cups Fresh Arugula, Washed
• Balsamic Vinegar (preferred Amount)
• Olive Oil (preferred Amount)
• 2 whole Peaches, Pitted And Sliced
• 8 ounces, weight Burrata Cheese, Sliced
• 1/2 cups Caramelized Pecans, Chopped
• 1/4 cups Fig Jam
• 1 Tablespoon Honey
• 3 Tablespoons Water

1. For the salad:
2. On a medium to large sized platter, begin your salad layering by placing your prosciutto slices. I like to spread them out evenly around the platter.
3. In a medium-sized mixing bowl toss together the arugula, balsamic vinegar and olive oil. Remember to add balsamic vinegar and olive oil amount to your tasting. Scatter this over the prosciutto slices then evenly scatter the peaches, burrata cheese and caramelized pecans over the top.
4. For the dressing:
5. In a small saucepan combine the fig jam, honey, and water on a low/medium heat. Using a spoon stir the mixture until it's at a good consistency. You do not want the dressing to thicken up or scorch. Continue to stir and after about 5-8 minutes remove from heat.
6. Let it rest for about 2-3 minutes then begin to dress your salad. Serve as preferred. You are guaranteed to wow your guests with this presentation!

fresh arugula, vinegar, olive oil, peaches, cheese, pecans, ubc, honey, water

Taken from tastykitchen.com/recipes/salads/peach-prosciutto-salad/ (may not work)