Fig, Plum and Prosciutto Salad with Kaltbach Le Crémeux Cheese

Combine sweet figs and plums, salty prosciutto, and creamy cheese for the perfect first taste of fall.

Yield: serves 4

Time: 15 minutes

Ingredients

6 medium or 8 small plums (any variety), pitted and quartered
4 to 6 ripe figs (any variety), halved
1 cup pungent greens, such as red-veined sorrel, radicchio, or watercress
⅓ cup basil leaves (any variety)
4 oz. thinly sliced cured ham, such as prosciutto, jàmon, or sonka (Hungarian ham)
¼ cup extra-virgin olive oil
Flaky salt, such as Maldon salt or fleur de sel
Freshly cracked black pepper
4 oz. Emmi Kaltbach Le Crémeux cheese, shaved thin with a vegetable peeler

Instructions

Toss together the plums, figs, greens, and basil leaves, and arrange on a large platter, leaving the cut side of the plums and figs up to collect pools of oil. Drape or arrange the prosciutto among the fruit. Drizzle with oil and sprinkle generously with salt and pepper. Top with the cheese and serve at room temperature.

Sarah Khan