Prosciutto Arugula Salad With Warm Plums Recipes
ARUGULA WITH PROSCUITTO AND BURRATA
Steps:
- Put the vinegar, mustard, egg yolk, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl or 2-cup glass measuring cup. Slowly whisk in the olive oil, making an emulsion. Place the arugula in a large salad bowl, pour on enough vinaigrette to moisten, and toss well.
- Distribute the arugula on 4 dinner plates. Place half a burrata, cut side down, in the middle of the plate and artfully arrange the prosciutto around it (I tear each slice of prosciutto in half lengthwise). Sprinkle with salt and pepper, and serve.
PROSCIUTTO-ARUGULA SALAD WITH WARM PLUMS
Salty prosciutto and sweet, warm plums become a magical mix in this arugula salad that comes together quickly.
Provided by Martha Stewart
Categories Pork Recipes
Number Of Ingredients 9
Steps:
- Slice the plums in half, and remove pits. Transfer plum halves to a mixing bowl. Add the salt, pepper, and thyme.
- Heat the olive oil in a large skillet set over medium heat. Add the plum halves, cut-sides down, and cook, shaking skillet often, until plums release their juices but still hold together, 5 to 6 minutes. Add the wine and balsamic vinegar; cook until the juice slightly thickens, about 2 minutes more.
- Arrange arugula in a mound on a serving platter. Drape the prosciutto over the arugula. Spoon the plums and sauce over the arugula and the prosciutto, and serve.
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