Arugula topped with creamy burrata, salty prosciutto, plums, jalapeño vinaigrette and rye bread croutons for a little crunch. Recipe adopted from Bon Appetit September 2016 issue. —Vicky | Things I Made Today
10 - 12
2 - 3
pieces of day old rye bread, cut into 1 inch squares
olive oil (for croutons)
jalapeño pepper, seeded
prosciutto, sliced thin
plums, halved, pit removed, sliced thin
burrata cheese, usually they come in 4 ounce balls
freshly ground black pepper
In This Recipe
For croutons: Preheat oven to 425F. Toss bread pieces with olive oil and salt, and spread single layer onto a baking dish. Bake for 10-15 minutes, until croutons are firm. Let cool completely.
For dressing: Puree jalapeño and olive oil in a food processor or blender until smooth. Cover and let chill for at least 2 hours or up to a day. Add lemon juice and a pinch of salt.
Toss arugula with dressing, reserving about a ¼ cup. Adjust salt and lemon juice to taste. Divide arugula evenly among 10-12 plates.
Top with croutons, about 1 slice of prosciutto, 3-4 slices of plums per plate.
Gently cut burrata balls into quarters and place a quarter on top of each salad plate (about 1-2 ounces per plate). Drizzle with remaining vinaigrette and top with freshly ground black pepper.