By Lael Gerhart | September 10, 2012
2 teaspoons minced shallot
1 teaspoon Dijon mustard
1 teaspoon honey
4 teaspoons white wine or champagne vinegar
4 tablespoons extra-virgin olive oil
8 ounces chevre
6 thin slices prosciutto (optional)
freshly ground black pepper
Form the chevre into a log about 1 inch thick and grind pepper over it generously. Slice the chevre across into 6 pieces. Wrap each piece of chevre with the prosciutto. If you prefer, leave the prosciutto out.
With a sharp paring knife, cut the plums in half and remove the pit. Slice into wedges about ¼ inch thick. Set aside.
In bowl large enough to accommodate the greens, whisk together the shallot, vinegar, honey and mustard. Whisk in the olive oil slowly. Add salt and fresh ground pepper to taste. Add the salad greens and toss until evenly coated. Place the salad greens onto plates and add the plums and chevre to each plate. Enjoy!