Nectarine Salad with Crispy Prosciutto and Balsamic Glaze
3 oz. prosciutto
3 T. OLIVE MILL Tangerine balsamic
2 T. honey
4 thyme springs, plus additional for garnish
8 nectarines, halved, pitted and each half cut into 4 wedges
Preheat oven to 350. Line a baking sheet with foil. Arrange prosciutto, in a single layer, on a baking sheet; bake until crisp. Transfer to rack to cool; break into pieces and set aside. Whisk together vinegar and honey in a small bowl, for glaze. Remove thyme leaves from sprigs and toss gently with nectarine wedges on a serving platter; top with prosciutto. Garnish with more springs. Drizzle with glaze just before serving.
