Prosciutto, Plums, Goat Cheese and Arugula Salad


8 oz Nicolau Farms Chevre (soft) Goat Cheese 
3/4 tsp ground black pepper
6 thin prosciutto slices
2 tsp Sparrow Lane Pear Raspberry Vinegar 
1 tsp minced shallot
1/2 tsp dijon mustard
1/2 T honey
2 tsp Sparrow Lane Extra Virgin Olive Oil
4 oz baby arugula
6 sweet firm red plums, halved, pitted, cut into 1/4-inch-thick wedges
1 tsp thinly sliced fresh mint (for garnish)


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.

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