Plum, Prosciutto and Burrata Salad
Author: 
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 10-12
 
Ingredients
For the croutons:
  • 2-3 pieces of day old rye bread, cut into 1 inch squares
  • Olive oil
  • Kosher salt
For the dressing:
  • ½ cup olive oil oil
  • ½ jalapeño pepper, seeded
  • 1-2 tablespoons lemon juice
  • Kosher salt
For the rest:
  • 4-6 cups arugula
  • ¼ 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
Instructions
Make croutons:
  1. Preheat oven to 425F.
  2. 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.
Make the dressing:
  1. 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.
Assemble the salad:
  1. Toss arugula with dressing, reserving about a ¼ cup. Adjust salt and lemon juice to taste. Divide arugula evenly among 10-12 plates.
  2. Top with croutons, about 1 slice of prosciutto, 3-4 slices of plums per plate.
  3. 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.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/09/29/plum-prosciutto-burrata-salad/