The "White Peach with Butterfly" pastel was inspired by an image I found in the renowned British magazine, "The World of Interiors." I save my back issues for inspiration. I noticed Lisa Milroy's delicate rendition of a butterfly in the January 2001 issue and paired it with a fragile white peach.
White Peach Salad with Prosciutto and Toasted Almonds
This salad covers all the bases--sweet peach, salty prosciutto, sharp arugula, crunchy nuts. A drizzle of oil and balsamic vinegar complete the picture. (In Italian "balsamic" means mellow-just whats needed here to round out the flavors.) Adapted from Judy Rodgers' "The Zuni Cafe Cookbook"
Ingredients 2 medium white peaches, peeled and cut into thin slices 6 slices prosciutto, shredded slightly 2 bunches arugula 3-4 tablespoons extra-virgin olive oil 2-3 tablespoons balsamic vinegar 1/4 cup roasted almonds, lightly salted, roughly chopped Flaky sea salt and freshly ground pepper
Directions Place the arugula on a platter and coat the leaves with some of the oil. Arrange the white peaches on top and then drape with prosciutto. Drizzle the dish with a bit more oil, the balsamic vinegar and season with salt and pepper. Scatter the almonds over all.