Plums with Prosciutto, Goat Cheese, Baby Arugula, and Champagne Vinegar
Info
Rating
Calories
177.0
Protein
12.0
Sodium
588.0
Fat
14.0
Description
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
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.
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.
