Plums with Prosciutto, Goat Cheese, Baby Arugula, and Champagne Vinegar

• 8 ounces soft fresh goat cheese
• 3/4 teaspoon ground black pepper
• 6 thin prosciutto slices
• 2 teaspoons Champagne vinegar or white wine vinegar
• 1 teaspoon minced shallot
• 1/2 teaspoon Dijon mustard
• 1/2 teaspoon honey
• 2 tablespoons extra-virgin olive oil
• 4 ounces baby arugula
• 6 sweet firm red plums (such as Burgundies or Satsumas), halved, pitted, cut into 1/4-inch-thick wedges
• 1 teaspoon thinly sliced fresh mint (for garnish)

1. Roll cheese into 1-inch-thick log about 10 inches long.
2. Sprinkle with 3/4 teaspoon pepper.
3. Cut log crosswise into 6 equal pieces.
4. Wrap each piece with prosciutto.
5. Whisk vinegar, shallot, mustard, and honey in medium bowl; gradually whisk in oil.
6. Season with salt and pepper.
7. Add arugula; toss to coat.
8. Divide plums and prosciutto-wrapped goat cheese pieces among plates.
9. Place dressed arugula alongside; garnish with mint.

goat cheese, ground black pepper, vinegar, shallot, mustard, honey, extravirgin olive oil, baby arugula, sweet firm red plums, mint

Taken from www.epicurious.com/recipes/food/views/plums-with-prosciutto-goat-cheese-baby-arugula-and-champagne-vinegar-239785 (may not work)