Warm Peach and Prosciutto Salad

• 10 slices prosciutto (very thin slices)
• 1 lb peach (about 3 large, peeled and cut into 8 wedges)
• salt
• fresh ground black pepper
• 1 lemon, juice of
• 2 tablespoons water
• 4 tablespoons butter
• 1 bay leaf
• 1 tablespoon finely chopped thyme leaves
• 3 tablespoons balsamic vinegar
• 4 cups loosely packed baby spinach leaves

1. Cut the prosciutto slices in half crosswise and arrange in a fan on 4 dinner plates, 5 slices per plate.
2. Cover with plastic wrap and refrigerate until needed.
3. Place the peaches in a bowl and season with salt and pepper, to taste.
4. Sprinkle lemon juice and water over peaches and cover.
5. In a heavy skillet over medium heat melt the butter until the foam subsides and the butter has turned a light brown.
6. Add the bay leaf, thyme, vinegar and salt and pepper to taste.
7. Cook for 1 minute.
8. Drain lemon juice and water from peaches then add peaches to skillet and saute for 1 minute.
9. Pour peach mixture over baby spinach and toss to coat.
10. Divide evenly amongst the 4 plates of prosciutto and serve immediately.

peach, salt, fresh ground black pepper, lemon, water, butter, bay leaf, thyme, balsamic vinegar, baby spinach leaves

Taken from www.food.com/recipe/warm-peach-and-prosciutto-salad-154818 (may not work)