Prosciutto, Plums, Goat Cheese and Arugula Salad
Delightful prosciutto-wrapped goat cheese rolls served with raspberry vinaigrette, arugula, and plum wedges. Perfect for a flavorful appetizer.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at classicwinevinegar.com.
Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Plate
- Fork
- Spoon
Ingredients
- 8 oz 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)
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