Plums with Prosciutto, Goat Cheese, Baby Arugula, and Champagne Vinegar

ingredients

• 1 cup soft fresh goat cheese
• 3/4 teaspoon ground black pepper
• 6 thin prosciutto slices
•  ,
• 2 teaspoons Champagne vinegar
• or white wine vinegar
• 1 teaspoon minced shallot
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 2 tablespoons extra-virgin olive oil
• 1/2 cup baby arugula
• 6 sweet firm red plums (such as Burgundies or Satsumas), halved, pitted, cut into 0.25 inch-thick wedges
• 1 teaspoon thinly sliced fresh mint (for garnish)

directions

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.