Prosciutto Plums with Sage

Fry the white bread slices in a little olive oil until golden brown on both sides and drain on a paper towel. Pit the plums and fill each one with an almond instead. Top each plum with a sage leaf and roll in a prosciutto leaf. Secure with a toothpick if needed. Heat olive oil in a frying pan and fry the wrapped plums until crispy all over. Lift out and drain on kitchen paper. Roast the chopped nuts and pine nuts in the remaining frying fat. Marinate the arugula salad with balsamic vinegar and olive oil, season with salt and pepper and arrange on plates. Arrange the plums decoratively on top. Add the slices of ciabatta and finally sprinkle the nuts and pine nuts on top.

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