Plum and Arugula Salad with Prosciutto

I made this salad today for the first time, and it is peppery, tart and sweet!

The Salad
1 Plum, pitted and sliced in wedges
1.5 Cups Arugula
2 Tablespoons Goat Cheese, crumbled
1/4 Cup Prosciutto, sliced paper thin
Optional - 1 Tablespoon chopped pecans
2 Tablespoons Balsamic Dressing (Recipe Follows)

Balsamic Dressing
1 Tablespoon Honey
1 Tablespoon Dijon Mustard
1/4 Cup Balsamic Vinegar
3/4 Cup Olive Oil
Salt and Pepper to taste
Blend using an emersion blender or standing blender
Save left overs in an air tight container for up to one week.

Toss arugula with 2 Tablespoons Balsamic Dressing. Arrange plum wedges on the bottom of the plate and top with dressed arugula. Crumble goat cheese and pecans over arugula and finish with a small mound of prosciutto.