Recipes Ingredients Meat & Poultry Pork Recipes Prosciutto-Arugula Salad with Warm Plums 3.3 (7) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: Dana Gallagher Servings: 4 Salty prosciutto and sweet, warm plums become a magical mix in this arugula salad that comes together quickly. Ingredients 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 Directions Slice the plums in half, and remove pits. Transfer plum halves to a mixing bowl. Add the salt, pepper, and thyme. 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. 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. Print