Prosciutto, Plums, Goat Cheese and Arugula Salad

Prosciutto, Plums, Goat Cheese and Arugula Salad


Recipe Image
Save RecipeSave Recipe


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


  1. Roll cheese into 1-inch-thick log about 10 inches long.
  2. Sprinkle with 3/4 teaspoon pepper.
  3. Cut log crosswise into 6 equal pieces. Wrap each piece with prosciutto.
  4. Whisk vinegar, shallot, mustard, and honey in medium bowl; gradually whisk in oil.
  5. Season with salt and pepper. Add arugula; toss to coat.
  6. Divide plums and prosciutto-wrapped goat cheese pieces among plates.
  7. Place dressed arugula alongside; garnish with mint.

Leave a comment


Use the form below

Contact Chef Jesse


Copyright © 2018
All Rights Reserved