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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
- 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.