INGREDIENTS:2 Tbsp. extra-virgin olive oil 1 Tbsp. fresh lime juice 1/8 tsp. white pepper 4 medium peaches, ripe, peeled and quartered 8 thin slices Prosciutto di Parma (about 4 ounces)DIRECTIONS:In a cup, combine oil, lime juice and white pepper. On four plates, arrange peaches and Prosciutto di Parma. Drizzle with dressing. Garnish with mint leaves and lime slices, if desired.SERVINGS:4 servingsFrom:Chef Jonathan Rapp, Etats-Unis, New York CityPHOTO CREDIT:Photo Credit: CONSORZIO DEL ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.