Plums with Prosciutto, Goat Cheese, Baby Arugula, And Champage Vinegar
Photo by Keith Pomakis on 2006-08-19.
Bon Appitite / September 2007
By: Chef Scott Boswell of Stella! in New Orleans
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)
PREPARATION
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.
Makes 6 servings
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