Preheat your oven to 375°F (190°C). Gather your ingredients and line a cookie sheet with parchment paper.

Lay the prosciutto slices flat on the prepared cookie sheet and bake for 10 to 12 minutes until crispy and golden brown.

While the prosciutto is baking, whisk together the dressing ingredients: white wine vinegar, honey, olive oil, Dijon mustard, salt, and pepper until smooth.

Once the prosciutto has cooled, break it into bite-sized pieces. In a large bowl, layer the baby arugula, blueberries, sliced red onion, and peaches.

Drizzle the dressing over the salad, toss gently, and serve immediately for the best flavor.