Prosciutto-Arugula Salad with Warm Plums

Photo: Dana Gallagher

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


  • 1 pound (about 8) small red plums

  • ½ teaspoon salt

  • ½ teaspoon freshly ground pepper

  • 1 tablespoon freshly picked thyme leaves

  • 2 tablespoons olive oil

  • ½ cup dry white wine

  • 2 tablespoons balsamic vinegar

  • 1 small bunch arugula, stems trimmed

  • ½ 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.

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