Recipe information
Yield
6 Servings
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)
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Preparation
Step 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.
Step 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.