Utah Peaches with Prosciutto, Marcona Almonds & Mint

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Yield:    6 servings                           

3 each            Peaches, blanched and peeled
1 cup            Greek yogurt
1 tsp            Honey
2 tsp            Lime juice
2 tsp            Fresh mint, chopped (reserve some sprigs for garnish)
To taste        Kosher salt
12 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 yogurt sauce.

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.

* you can also roll the peaches with the prosciutto to make little bundles and drizzle with the sauce