Arugula, Plum, and Prosciutto Salad


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.

Serves: 6-8


Fresh arugula (about 6 oz)

3 plums*

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.