Peaches in Prosciutto Over Lemony Ricotta and Herb Salad

steps

For peaches and prosciutto

1. Quarter and pit peaches. Fold a slice of prosciutto in half lengthwise and wrap around a peach wedge. Repeat with remaining prosciutto and peach wedges.
2. Heat oil in a large nonstick skillet over medium-high heat. Add wrapped peaches and cook until prosciutto is browned and a little crisp on all sides, turning with tongs as needed, 1 to 2 minutes per side. Remove pan from heat. Drizzle with maple syrup and sprinkle with pepper.
3. To assemble, divide ricotta mixture among 4 serving plates. Top with salad and warm peach wedges. Sprinkle with candied hazelnuts, and serve at once.

For lemony ricotta 

1. Stir together all of the ingredients together in a small bowl. Set aside until needed.

For herb salad

1. Cut peel and pith from Meyer lemons, including the one reserved from ricotta mixture. Cut flesh into small supreme sections and drop them into a large bowl.
2. Squeeze juice from the membranes into bowl.  Add arugula and mint, drizzle with oil, and toss to coat. Season with salt and pepper.

For candied maple hazelnuts

1. Stir together maple syrup, sugar, salt, and paprika in a small bowl.
2. Cook hazelnuts and butter in a small skillet over medium-high heat until lightly toasted and fragrant, 1 to 2 minutes.
3. Add maple syrup mixture to pan and stir vigorously for 15 seconds or until mixture bubbles, thickens, and coats nuts. Pour onto a plate and let cool.