Plum, Prosciutto & Burrata Salad

• 2 - 3 pieces of day old rye bread, cut into 1 inch squares
• olive oil (for croutons)
• Kosher salt
• 1/2 cup olive oil
• 1/2 jalapeno pepper, seeded
• 1-2 tablespoons lemon juice
• Kosher salt
• 4-6 cups arugula
• 1/4 pound prosciutto, sliced thin
• 2-3 plums, halved, pit removed, sliced thin
• 12 ounces burrata cheese, usually they come in 4 ounce balls
• freshly ground black pepper

1. For croutons: Preheat oven to 425F. Toss bread pieces with olive oil and salt, and spread single layer onto a baking dish. Bake for 10-15 minutes, until croutons are firm. Let cool completely.
2. For dressing: Puree jalapeno and olive oil in a food processor or blender until smooth. Cover and let chill for at least 2 hours or up to a day. Add lemon juice and a pinch of salt.
3. Toss arugula with dressing, reserving about a 1/4 cup. Adjust salt and lemon juice to taste. Divide arugula evenly among 10-12 plates.
4. Top with croutons, about 1 slice of prosciutto, 3-4 slices of plums per plate.
5. Gently cut burrata balls into quarters and place a quarter on top of each salad plate (about 1-2 ounces per plate). Drizzle with remaining vinaigrette and top with freshly ground black pepper.

rye bread, olive oil, kosher salt, olive oil, pepper, lemon juice, kosher salt, arugula, thin, thin, burrata cheese, freshly ground black pepper

Taken from food52.com/recipes/63761-plum-prosciutto-burrata-salad (may not work)