Chef Scott Boswell of Stella! in New Orleans keeps it simple: Sweet plum wedges are served with greens, goat cheese, and a bright vinaigrette.
Recipe information
Yield
Makes 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)
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.
