Warm Peach and Prosciutto Salad

I saw Michael Chiarello on Food Network make this salad and it just looked so scrumptious. If you can't find prosciutto substitute thin slices of smoked ham. I can't wait for peaches to come into season to try this delightful looking salad.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 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

Directions

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.