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JaneJane Ruzanski

I made this one night for Steve. He said “This is a keeper”

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  • 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
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  • 1

    Slice the plums in half, and remove pits. Transfer plum halves to a mixing bowl. Add the salt, pepper, and thyme.

  • 2

    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.

  • 3

    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.

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