Reviews (2)        Add Rating & Review     8 Ratings   5 star values:        2    4 star values:        1    3 star values:        2    2 star values:        1    1 star values:        2                Martha Stewart Member     Rating: 1 stars       08/06/2014   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.         Martha Stewart Member     Rating: 1 stars       08/06/2014   We are vegan and so made this recipe with tempeh bacon (instead of proscuitto), yellow plums, and fresh thyme from my garden.

Back to Prosciutto-Arugula Salad with Warm Plums All Reviews for Prosciutto-Arugula Salad with Warm Plums - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Prosciutto-Arugula Salad with Warm Plums Credit: Dana Gallagher Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 pound (about 8) small red plums 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon freshly picked thyme leaves 2 tablespoons olive oil 1/2 cup dry white wine 2 tablespoons balsamic vinegar 1 small bunch arugula, stems trimmed 1/2 pound thinly sliced prosciutto

Gallery Prosciutto-Arugula Salad with Warm Plums Credit: Dana Gallagher

Recipe Summary Servings: 4

Prosciutto-Arugula Salad with Warm Plums      Credit: Dana Gallagher

Prosciutto-Arugula Salad with Warm Plums

Credit: Dana Gallagher

Prosciutto-Arugula Salad with Warm Plums

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 pound (about 8) small red plums 1/2 teaspoon salt 1/2 teaspoon freshly ground pepper 1 tablespoon freshly picked thyme leaves 2 tablespoons olive oil 1/2 cup dry white wine 2 tablespoons balsamic vinegar 1 small bunch arugula, stems trimmed 1/2 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.

Reviews (2)

 Add Rating & Review     8 Ratings   5 star values:        2    4 star values:        1    3 star values:        2    2 star values:        1    1 star values:        2        

   Martha Stewart Member     Rating: 1 stars       08/06/2014   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.         Martha Stewart Member     Rating: 1 stars       08/06/2014   We are vegan and so made this recipe with tempeh bacon (instead of proscuitto), yellow plums, and fresh thyme from my garden.

Reviews (2)

Add Rating & Review     8 Ratings   5 star values:        2    4 star values:        1    3 star values:        2    2 star values:        1    1 star values:        2

Add Rating & Review

8 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 2

8 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 2

8 Ratings 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 2

  • 5 star values: 2 4 star values: 1 3 star values: 2 2 star values: 1 1 star values: 2

    Martha Stewart Member     Rating: 1 stars       08/06/2014   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.  

Martha Stewart Member     Rating: 1 stars       08/06/2014   We are vegan and so made this recipe with tempeh bacon (instead of proscuitto), yellow plums, and fresh thyme from my garden.

    Martha Stewart Member

    Rating: 1 stars 08/06/2014

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.

All Reviews for Prosciutto-Arugula Salad with Warm Plums

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Prosciutto-Arugula Salad with Warm Plums

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest