Prosciutto, Arugula and Pickled Stone Fruit Salad

Ingredients

• 2 cups Cider Vinegar
• ¼ cup Sugar
• 1 teaspoon Coriander Seeds
• 1 teaspoon Mustard Seeds
• 1 teaspoon Whole Black Peppercorns
• 2 Cloves Garlic, Crushed
• 2 Sprigs Thyme
• 1 Sprig Dill
• 1 cup Water
• 2 Peaches, Pitted And Cut Into ¾-Inch Wedges
• 2 Plums, Pitted And Cut Into ¾-Inch Wedges
• 5 ounces Ounces Arugula
• 1 pound HORMEL® Prosciutto
• ¼ cup Extra Virgin Olive Oil
• ¼ pint Balsamic Vinegar
• As desired Parmesan Cheese Wedge