Step 1

Cook prosciutto in a non-stick pan until nice and crispy (prosciutto is so fatty that you won't need oil).

Step 2

Transfer to a plate lined with paper towel. When cool enough to handle, snap each piece into 3-4 sticks. I usually tear off the fatty rind and discard.

Step 3

Halve peaches and cut each half into three wedges. Arrange salad leaves on four plates, top each serve with three peach slices and 3-4 sticks of prosciutto.

Step 4

To make dressing, combine all ingredients in a glass jar with a screw top lid and shake well.

Step 5

Drizzle salad with dressing and serve immediately.