Vary the fruit you choose with the season. And, of course, have fun experimenting with the
Flying Olive Oils and Balsamic Vinegar combinations you love! Barb L.
Fresh arugula (about 6 oz)
6 slices prosciutto, pancetta, lightly smoked bacon, or ham, very thinly sliced
2/3 cup Flying Olive Lemon or Persian Lime Extra Virgin Olive Oil
1/3 cup Flying Olive Cranberry Pear, Sicilian Lemon, or Pomegrananate-Quince Balsamic Vinegar
1 tsp Country Dijon or whole grain mustard, more to taste
1 tsp honey, more to taste
Salt and pepper
Heat the oven to 400 F.
On a piece of parchment paper, spread the prosciutto in one thin layer on a rimmed cookie sheet. Bake for 8-10 minutes until the prosciutto is brown and crispy. Remove from the oven and let cool.
In the meantime, wash the arugula and dice the plums.
Combine in a small jar with a lid, or whisk together in a bowl, the Flying Olive Extra Virgin Olive Oil of Choice, Balsamic Vinegar, mustard, honey, salt, and pepper. Shake well to emulsify into a dressing.
Just before you are ready to serve, combine the arugula and plums in a large bowl. Spoon over the balsamic vinaigrette, cumble all but one slice of the prosciutto, and toss everything together.
Add a serving to each plate and sprinkle the last slice of crumbled prosciutto on the top. Serve.
Inspired by a recipe in the column,"Cooking with Caitlin", Cincinnati Enquirer, 8/31/16.
Submitted by Barb L.