1poundpeachesat room temperature, peeled and each cut into 8 wedges
Sea saltpreferably gray salt, and freshly ground black pepper
2 1/2tablespoonsunsalted butter
2teaspoonsfinely minced fresh thyme
4cupsloosely packed arugula
Cut the prosciutto slices in half crosswise and arrange then in a fan on 4 dinner plates, dividing them equally.
Put the peaches in a bowl and season with salt and pepper. Melt the butter in a large skillet over moderate heat. When the butter turns light brown, add the bay leaf, thyme, peaches, vinegar, and salt and pepper to taste. Toss for about 45 seconds. Remove the bay leaf.
Remove from the heat, add the arugula, and toss with tongs until the arugula wilts slightly. Divide the arugula and peaches among the four plates and serve immediately.
You can also serve the arugula on the side same as the image. You may also want to use a good balsamic vinegar brand.