Roasted Peach and Nectarine Salad

Preheat oven to 400 degrees.  Combine butter, lemon juice, and honey in a small bowl.  Microwave on HIGH 90 seconds or until butter is melted.  Place peaches and nectarines in a baking dish; pour over butter mixture, tossing to coat.  Arrange, cut sides down, in a single layer.

Bake at 400° for 15minutes, brushing with juices after 10 minutes. (If the juices begin to burn, add a little water and cover the pan loosely with foil.)  Remove from oven, and turn peaches cut sides up.  Place a cube of mozzarella cheese in center of each peach and nectarine half.  Return to oven, and bake 5 more minutes or until cheese begins to melt.  Reserve juices.

Toss arugula with olive oil, salt, and pepper. Arrange arugula on a serving platter, and top with prosciutto; top with peaches and nectarines. Drizzle peaches and nectarines with 1 to 2 tablespoons reserved pan juices.