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 PROSCIUTTO DI PARMA
