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:
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.
Make the 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.
Assemble the salad:
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.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2016/09/29/plum-prosciutto-burrata-salad/