Using a vegetable peeler to make zucchini ribbons is a simple way to make salad a little more enticing. Although, with caramelized peaches and prosciutto in the mix, you won't have to twist anyone's arm to dig right in.

Zucchini Ribbon Salad with Caramelized Peaches and Prosciutto

For dressing, combine 1/3 cup olive oil, lemon juice, mustard, garlic, salt and pepper; set aside.

Heat remaining 1 teaspoon olive oil in a medium skillet over medium-high heat. Add prosciutto; cook, stirring constantly, for 4 to 5 minutes or until edges crisp. Remove skillet from heat and transfer prosciutto to a paper towel-lined plate. Wipe skillet with paper towel. Melt butter in same skillet over medium-high heat. Stir in sugar and heat until sugar is melted. Add peaches; cook, stirring occasionally, until peaches are golden brown. Remove from heat.

Place greens in a salad bowl or on individual plates. Using a vegetable peeler, shave zucchini into ribbons; place over greens. Top with prosciutto, peaches and fennel. Drizzle with dressing. Garnish with fennel fronds, if desired, and sprinkle with Himalayan salt.