Plums With Prosciutto Goat Cheese Baby Arugula And Champagne Vinegar Recipes
PLUMS WITH PROSCIUTTO, GOAT CHEESE, BABY ARUGULA, AND CHAMPAGNE VINEGAR
Chef Scott Boswell of Stella! in New Orleans keeps it simple: Sweet plum wedges are served with greens, goat cheese, and a bright vinaigrette.
Provided by Scott Boswell
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- 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.
GRILLED PIZZAS WITH PLUMS, PROSCIUTTO, GOAT CHEESE, AND ARUGULA
Yield makes six 9-inch pizzas
Number Of Ingredients 7
Steps:
- Heat a grill until medium-hot. Generously brush one side of the pizza dough with oil; grill, oiled side down, until the underside is golden brown and the top begins to bubble, 3 to 5 minutes. Quickly brush the top with oil; flip the crust. Top with some of the cheese, prosciutto, and plums. Grill until the toppings are hot and the crust is cooked through, 3 to 5 minutes more.
- Slide the pizza with a large spatula onto a cutting board. Drizzle the arugula with oil in a large bowl, and toss. Drizzle the pizza with oil; top with some of the arugula (or serve it on the side). Season with salt and pepper. Repeat to make more pizzas.
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