Prosciutto, Plums, Goat Cheese and Arugula Salad


8 oz Nicolau Farms Chevre (soft) Goat Cheese *
3/4 t ground black pepper
6 thin prosciutto slices
2 t Sparrow Lane Pear Rose vinegar
1 t minced shallot
1/2 t Dijon mustard
1/2 t honey
2 T extra-virgin olive oil
4 oz baby arugula
6 sweet firm red plums, halved, pitted, cut into 1/4-inch-thick wedges
1 t 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.