Directions

Heat a saucepan on medium-high and add the balsamic vinegar. Reduce, stirring occasionally, until it reaches a syrup-like consistency. Set aside.

In a large mixing bowl, add the cherry tomatoes, peaches, red onion, and sea salt to taste.

In a serving bowl or dish, add the arugula and spread out evenly. Spoon peach and tomato mixture over the arugula, then top with roasted pecans.

Roll slices of prosciutto into balls and place atop the salad. Finish with a drizzle of the balsamic glaze, fresh basil, and a sprinkling of sea salt.