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Summer Cherry Tomato and Plum Salad

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This bright and refreshing medley is the perfect match for your favorite Davis Estates wine, thanks to our awesome culinary team!

Ingredients

Serves 4

Ricotta Base

1 cup ricotta
1 teaspoon chives, chopped
1 teaspoon parsley, chopped
1 tablespoon basil, julienned

Roasted Walnuts

½ cup walnuts

Caraway Crumble

¾ cup all-purpose flour
3 tablespoons sugar
¼ teaspoon salt
2 tablespoons caraway seeds
2 oz melted butter

Crispy Prosciutto

3 slices prosciutto

Method

Ricotta Base

  •  In a large bowl, whisk together ricotta, chives, parsley, and basil until smooth and well combined.

Roasted Walnuts

  • Preheat oven to 300°F.
  • Arrange walnuts in a single layer on a baking sheet. Roast for 5 minutes, remove, and chop roughly.

Caraway Crumble

  • Preheat oven to 350°F.
  • Mix flour, sugar, salt, and caraway seeds in a bowl. Stir in melted butter until mixture resembles coarse crumbs.
  • Spread on a small baking sheet and bake for 7–10 minutes until lightly golden. Let cool.

Crispy Prosciutto

  • Preheat oven to at 350°F.
  • Line a half-sheet pan with parchment paper. Place prosciutto slices on pan and bake for 7 minutes or until crisp. Let cool, then break into pieces.

To Finish

  • On a small plate, smear 1 tablespoon of the ricotta mixture then arrange 4–5 tomato halves and an equal amount of plum pieces on top. Sprinkle with roasted walnuts and caraway crumble. Finish with pieces of crispy prosciutto.

Pairing Suggestion

This vibrant salad pairs sweet, sun-ripened cherry tomatoes with juicy plums for a fresh, seasonal bite that complements the Davis Estates Pinot Noir seamlessly!

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MAKE RESERVATION

Courtesy of the Davis Estates Culinary Team

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