Arugula Salad with Roasted Plums and Shaved Pecorino Romano

Prep TIme: 5 minutes


Cook time: 2 minutes

Key tip: roast the fruit quickly and under high heat. If they spend too long in the oven, they’ll disintegrate, and you’ll be left with fruit puree.


For the Dressing

1 tbsp Emma White Wine Vinegar

1 clove of garlic, peeled and smashed

Salt and Pepper to Taste

3 tbsp Emma Extra Virgin Olive Oil

For the Salad

2 – 3 underripe plums, right out of the fridge

150ish g package baby arugula

1 Wedge Emma Pecorino Romano cheese


  1. Preheat the oven to 400˚ F
  2. In a small bowl, add the vinegar, garlic clove, salt and pepper and set aside to infuse.
  3. In the meantime, wash and dry the plums thoroughly. Cut in half and discard the pits. Toss with a drop of extra virgin olive oil a pinch of salt and pepper.
  4. Place flesh side up on a roasting pan and place on the oven’s top rack for 5 minutes, just to warm up and add a little caramelization to the top. Remove after 5 minutes and set aside.
  5. Discard the garlic from the vinegar and whisk in the olive oil, then toss with the arugula and slightly cooled plums.
  6. Arrange nicely on a wide platter, shave over the Pecorino cheese and serve


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