Plums with Prosciutto, Goat Cheese, Baby Arugula, and Champagne Vinegar |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Chef Scott Boswell of Stella! in New Orleans keeps it simple: Sweet plum wedges are served with greens, goat cheese, and a bright vinaigrette. Ingredients:
8 ounces soft fresh goat cheese |
3/4 teaspoon ground black pepper |
6 thin prosciutto slices |
2 teaspoons champagne vinegar or white wine vinegar |
1 teaspoon minced shallot |
1/2 teaspoon dijon mustard |
1/2 teaspoon honey |
2 tablespoons extra-virgin olive oil |
4 ounces baby arugula |
6 sweet firm red plums (such as burgundies or satsumas), halved, pitted, cut into 1/4-inch-thick wedges |
1 teaspoon thinly sliced fresh mint (for garnish) |
Directions:
1. Roll cheese into 1-inch-thick log about 10 inches long. Sprinkle with 3/4 teaspoon pepper. Cut log crosswise into 6 equal pieces. Wrap each piece with prosciutto.
2. Whisk vinegar, shallot, mustard, and honey in medium bowl; gradually whisk in oil. Season with salt and pepper. Add arugula; toss to coat. Divide plums and prosciutto-wrapped goat cheese pieces among plates. Place dressed arugula alongside; garnish with mint.
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