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



Ingredient Checklist


Instructions Checklist
  • 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.

Reviews (2)

8 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 1 stars
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.
Rating: 1 stars
We are vegan and so made this recipe with tempeh bacon (instead of proscuitto), yellow plums, and fresh thyme from my garden.