Plums with Prosciutto, Goat Cheese, Baby Arugula, and Champagne Vinegar
  • 8ounces soft fresh goat cheese
  • 3/4teaspoon ground black pepper
  • 6 thin prosciutto slices
  • 2teaspoons Champagne Wine vinegar
  • 1teaspoon minced shallot
  • 1/2teaspoon Dijon Mustard
  • 1/2teaspoon honey
  • 2tablespoons 100% pure Extra-Virgin Olive Oil.
  • 4ounces baby arugula
  • 6 sweet firm red plumshalved, pitted, cut into 1/4-inch-thick, such as Burgundies or Satsumas
  • wedges
  • 1teaspoon thinly sliced fresh mintfor garnish
  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.