7 firm-ripe peaches, rinsed 

3 Tbsp honey 

2 (5-inch) fresh thyme sprigs, rinsed

2 Tbsp fresh thyme leaves

2 cups water

4 Tbsp lemon juice 

1/3 cup olive oil 

Salt and pepper 

6 heads Belgian endive leaves (1½ lb total), separated 

¼ cup chopped fresh chives 

2 Tbsp minced shallot 

6 oz prosciutto, thinly sliced 

1½ cups mixed greens 

½ cup almonds, chopped and toasted

Preparation Serves 6 as a main dish

Pit peaches, reserving pits; coarsely chop one peach. In a 3-quart pan over high heat, combine pits and chopped peach with honey, thyme sprigs and 2 cups water. Boil, stirring occasionally, until liquid is reduced to 1/3 cup, about 20 minutes; pour through a fine strainer into a glass measure. Let syrup cool about 10 minutes.

Whisk lemon juice into syrup; slowly pour in oil, whisking until emulsified. Add salt and pepper to taste.

Slice remaining peaches and combine in a large bowl with endive, chives and shallot. Gently mix in dressing.

Divide salad among 6 plates. Drape prosciutto equally over servings and sprinkle with thyme leaves, mixed greens and almonds.