GRILLED PLUM, BURRATA, AND PRSCUITTO SALAD with the RISE AND SHINE MIMOSA

by Chef Scotty


GRILLED PLUM, BURRATA CHEESE, AND PROSCUITTO SALAD

THE RISE AND SHINE MIMOSA

RISE AND SHINE OKLAHOMA

FREEDOM 43 KAUT TV OKC 7.21.15

Grilled Plums with Burrata Cheese and Prosciutto Salad


3-5 ripe plums (any variety will work)

4 ounces prosciutto ham

4 ounces Burrata cheese 

Fresh Arugula 

Pomegranate Syrup


Grill Plums by cutting in half, removing the pit, and placing flat side down on a hot grill. Grill long enough to show grill marks. 


Dress a large salad platter or plate with fresh arugula, and place grilled plums, slices of prosciutto, and quartered Burrata cheese on top. Arrange as you will.


Drizzle on home made pomegranate syrup before serving. 



POMEGRANATE SYRUP 


1 quart natural pomegranate juice (no added sugar)

1/2 cup sugar 

1/4 cup fresh lemon juice 


Place all ingredients in a sauce pan and bring to a slow simmer. Reduce to half the amount, or to the consistency you desire. 

Cool and use on salads, desserts, or cocktails. Keep refrigerated in an airtight container.



THE RISE AND SHINE MIMOSA 


pomegranate syrup 

Chilled orange juice 

Chilled champagne 


In your favorite champagne flute, pour in the fresh orange juice half way.

Add champagne until 1/4 way from the rim of the flute.

Pour in your pomegranate syrup, so it sinks to the bottom and the color visible. Cheers!