Peach, Prosciutto, & Gorgonzola Salad

Ingredients:

• ¼ cup Peach White Balsamic Vinegar
• 2 tablespoons Franklin Raw Honey
• 3 peaches, pitted and each cut into 6 wedges
• 1 tablespoon Herbes de Provence Olive Oil
• Freshly ground black pepper
• Dash of kosher salt
• 10 cups mixed greens (about 10 ounces)
• 2 ounces thinly sliced prosciutto
• 2 tablespoons crumbled Gorgonzola

Instructions:

• Bring vinegar to a boil in a small saucepan over medium-high heat. Reduce heat, and simmer until vinegar is reduced to 2 tablespoons (about 2 minutes). Remove from heat; stir in honey. Cool to room temperature.
• Combine olive oil, pepper, and salt in a large bowl, stirring with a whisk. Add arugula, tossing gently to coat. Arrange arugula mixture on a platter. Top with peach wedges and prosciutto. Drizzle with balsamic syrup, sprinkle with cheese, and season with salt & pepper to taste.