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Prosciutto-Arugula Salad with Warm Plums


Salty prosciutto and sweet, warm plums become a magical mix in this arugula salad that comes together quickly.

  • Servings: 4

Photography: Dana Gallagher

Source: Martha Stewart Living, March 1999


  • 1 pound (about 8) small red plums
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon freshly picked thyme leaves
  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 2 tablespoons balsamic vinegar
  • 1 small bunch arugula, stems trimmed
  • 1/2 pound thinly sliced prosciutto


  1. Slice the plums in half, and remove pits. Transfer plum halves to a mixing bowl. Add the salt, pepper, and thyme.

  2. Heat the olive oil in a large skillet set over medium heat. Add the plum halves, cut-sides down, and cook, shaking skillet often, until plums release their juices but still hold together, 5 to 6 minutes. Add the wine and balsamic vinegar; cook until the juice slightly thickens, about 2 minutes more.

  3. Arrange arugula in a mound on a serving platter. Drape the prosciutto over the arugula. Spoon the plums and sauce over the arugula and the prosciutto, and serve.

Reviews Add a comment

  • Tanya Marie
    6 AUG, 2014
    For us, this recipe did not work out (I followed the plum part of the recipe exactly). I used a good pinot grigio for the white wine. I suspect it is a combination too much thyme and the plums were not sweet enough. The plum/sauce was FAR too acidic.
  • Tanya Marie
    6 AUG, 2014
    We are vegan and so made this recipe with tempeh bacon (instead of proscuitto), yellow plums, and fresh thyme from my garden.