Plum, Prosciutto & Burrata Salad

By Vicky | Things I Made Today
October 4, 2016
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Author Notes: 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

Serves: 10 - 12

  • 2 - 3 pieces of day old rye bread, cut into 1 inch squares
  • olive oil (for croutons)
  • Kosher salt
  • 1/2 cup olive oil
  • 1/2 jalapeño pepper, seeded
  • 1-2 tablespoons lemon juice
  • Kosher salt
  • 4-6 cups arugula
  • 1/4 pound prosciutto, sliced thin
  • 2-3 plums, halved, pit removed, sliced thin
  • 12 ounces burrata cheese, usually they come in 4 ounce balls
  • freshly ground black pepper
  1. 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.
  2. 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.
  3. Toss arugula with dressing, reserving about a ¼ cup. Adjust salt and lemon juice to taste. Divide arugula evenly among 10-12 plates.
  4. Top with croutons, about 1 slice of prosciutto, 3-4 slices of plums per plate.
  5. 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.

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