The combination of flavors makes this salad very complex: spicy/peppery arugula, salty prosciutto, sweet caramelized peaches, and fragrant sherry vinegar.

To serve as an entrée luncheon salad add another ounce or two of prosciutto and several more peach slices.

If you occasionally indulge in a bit of cheese, top with feta or a bit of goat cheese for an even more complex flavor combination.

*How to cut basil ribbons: make a stack of 3 or 4 basil leaves that are about the same size. They should be facing the same way. Roll them together lengthwise as if you were rolling a cigar. Using a sharp knife,cut across the basil roll in 1/8-inch cuts.