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Prosciutto-Wrapped Peach and Arugula Salad

The Floating Kitchen
  • minutes
  • Serves

INGREDIENTS

16

slices Prosciutto

4 cups

Arugula, loosely packed

2 tbsp

Mint, fresh leaves

2

Peaches

1

Balsamic vinegar

1/4 tsp

Black pepper

1/4 tsp

Salt

1

Olive oil, Extra-virgin

1/4 cup

Ricotta cheese