Roasted Plum Vinaigrette
This luscious and innovative recipe takes vinaigrette to the next level by using in-season plums. Use for a fresh summer arugula salad with goat cheese, toasted hazelnuts and some of the roasted ...
This new take on Caprese will leave party guests impressed, even though it's fairly simple to assemble.
Ingredients
Roasted Plums
- 5-6 cut plums (in large chunks)
- 5 tablespoons of balsamic vinegar
- 3 tablespoons of avocado oil
- pinch of salt
Caprese
- prosciutto
- goat cheese
- fresh basil
- toothpicks
Instructions
Roasted Plums:
Heat oven to 400 degrees. Toss plums in balsamic vinegar, avocado oil and a pinch of salt.
Roast in the oven for approximately 35 minutes or until they are caramelized (they will shrink in size and a beautiful syrup will develop around them). Allow to cool (10-15 minutes). Once cooled to room temperature, store remaining roasted plums in an airtight container in the fridge for up to a week.
Caprese:
Slice prosciutto into thin strips and wrap around cooled, roasted plums. Top with a fresh basil leaf and some goat cheese, securing with a toothpick.
Add a drop of the Roasted Plum Vinaigrette for an extra burst of flavor!
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