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

Name: Plums with Prosciutto, Goat Cheese, Baby Arugula, and Champagne Vinegar
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)

By Scott Boswell of Stella in New Orleans LA

August 31, 2007

Recipe notes