First we take Creminelli prosciutto and cut it into wide ribbons, then slowly roast it until it gets wonderfully crispy. We use that delicious salty meat with sweet and juicy nectarines, pluots, and plums. All that sweet and salty goodness comes on a bed of peppery wild arugula and some California-grown Marcona almonds for crunch.
On the side: sherry honey vinaigrette.
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.