Ingredients
1 head escarole (CA)
1 large peach (Twin Peaks New Castle CA)
1 head radicchio (CA)
1/4 lb sliced prosciutto (Imported)
1/4 cup slivered almonds

Dressing:
¼ cup Canola Oil
¼ cup Champagne Vinegar
1 tbsp Honey
Salt & Black Pepper to taste

Method:

• Chop escarole & radicchio into medium size pieces.
• Saute prosciutto until crisp, 10 to 12 minutes
• Store salad and dressing separately
• Grill halved peaches and slice.

serves 2