End of Summer

Last night was supposed to be the end of the heat so I made our last summer meal.
Blueberry and Prosiutto Salad. Serves 4 /15 minutes. from Sunset Magazine
8 slices prosciutto (4 oz.)
1/4C EVOO, divided
1T Champagne vinegar
1T honey
½ t kosher salt
4.5 oz. lightly packed mixed baby greens
1 C blueberries
6 oz. fresh goat cheese, divided into 4 portions
1. Lay 2 slices prosciutto on each of 4 dinner plates. In a large bowl, whisk together 3T EVOO, vinegar, honey and salt. Add greens and blueberries and toss genly to coat. Arrange salad on each of the 4 plates.
2. Heat remaining 1T EVOO in a small nonstick frying pan over medium heat. Put cheese in pan leaving 1 inch between portions. Cook until warm and starting to brown on the bottom about 4 minutes. Use a wide spatula to transfer cheese to the top of each salad.
For dinner I added left over pumpkin soup. This would be a lovely starter for a company dinner. Looks gorgeous on the plate.