2 large fresh, ripe peaches, peeled and thinly sliced
4 ounces thinly sliced prosciutto
1/2 tablespoon fresh thyme leaves
1/2 cup extra virgin olive oil
1/4 cup fresh lemon juice
Salt and freshly ground pepper
How to Make It
Place greens on 4 serving plates. Top with mozzarella, peaches, and prosciutto; sprinkle with thyme. Whisk oil into lemon juice in a slow stream until blended; whisk in salt and pepper to taste. Drizzle over salads.
Riva's Trattoria, Greensboro, North Carolina
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