24 Nov

Plums with Prosciutto, Goat Cheese, Baby Arugula, and Champagne Vinegar

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 Plums with Prosciutto, Goat Cheese, Baby Arugula, and Champagne Vinegar
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Servings
Ingredients
  • 8 ounces soft fresh goat cheese
  • 3/4 teaspoon ground black pepper
  • 6 thin prosciutto slices
  • 2 teaspoons Champagne Wine vinegar
  • 1 teaspoon minced shallot
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon honey
  • 2 tablespoons 100% pure Extra-Virgin Olive Oil.
  • 4 ounces baby arugula
  • 6 sweet firm red plums halved, pitted, cut into 1/4-inch-thick, such as Burgundies or Satsumas
  • wedges
  • 1 teaspoon thinly sliced fresh mint for garnish
Servings
Ingredients
  • 8 ounces soft fresh goat cheese
  • 3/4 teaspoon ground black pepper
  • 6 thin prosciutto slices
  • 2 teaspoons Champagne Wine vinegar
  • 1 teaspoon minced shallot
  • 1/2 teaspoon Dijon Mustard
  • 1/2 teaspoon honey
  • 2 tablespoons 100% pure Extra-Virgin Olive Oil.
  • 4 ounces baby arugula
  • 6 sweet firm red plums halved, pitted, cut into 1/4-inch-thick, such as Burgundies or Satsumas
  • wedges
  • 1 teaspoon thinly sliced fresh mint for garnish
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. roll cheese into 1-inch-thick log about 10 inches long.
  2. Sprinkle with 3/4 teaspoon pepper.
  3. Cut log crosswise into 6 equal pieces.
  4. Wrap each piece with prosciutto.
  5. Whisk vinegar, shallot, mustard, and honey in medium bowl; gradually whisk in oil.
  6. Season with salt and pepper.
  7. Add arugula; toss to coat.
  8. Divide plums and prosciutto-wrapped goat cheese pieces among plates.
  9. Place dressed arugula alongside; garnish with mint.