Utah peaches, prosciutto and almonds with mint

Posted: Updated:

3 ea. peaches, blanched and peeled
¾ cup Greek yogurt
1 tsp. honey
2 tsp. lime juice
2 tsp. fresh mint, chopped (reserve some sprigs for garnish)
To taste Kosher salt
18 slices prosciutto or Serrano ham (about 3/4 pound)
1 cup micro greens  (arugula or micro basil)
1 Tbsp. extra virgin olive oil 
1/3 cup toasted marcona almonds, coarsely chopped
To taste freshly ground black pepper

1. Cut each peach into eight wedges; set aside. In a mixing bowl, whisk together the yogurt, honey, lime juice and mint. Season with a pinch of salt and check for a nice balance of sweet and sour (add more lime if necessary). Set aside.

2. Arrange slices of ham on six plates. Divide peach slices between the six plates and drizzle with some of the sour cream mixture.

3. Top with a bit of the greens and sprinkle with a few drops of olive oil. Sprinkle with the almonds and finish with a couple grinds of black pepper and the reserved mint sprigs.

Yield: 6 servings