Plum Salad Recipes

Steps:

• Stir vinegar, honey, and 1/2 tsp. pepper in a medium bowl until honey is dissolved. Add plums to dressing and toss until coated. Add 1/4 cup Parmesan and gently toss again just to evenly distribute throughout salad.
• Transfer plum salad to a shallow bowl. Top with more Parmesan, drizzle with oil, and season with salt and more pepper.

Steps:

• Preheat a grill or grill pan to medium high.
• For the dressing: In a large bowl whisk together the honey, vinegar, extra-virgin olive oil and 1/4 teaspoon salt until emulsified. Set the bowl aside.
• For the salad: Drizzle the plums with the olive oil and season with 1/4 teaspoon salt. Place the plums on the hot grill and cook until golden brown all over, about 1 minute per side. Remove from the grill and let cool slightly before cutting into wedges.
• Add the radicchio and endive to the bowl with the dressing, season with 1/4 teaspoon salt and toss well to coat. Add the plums and toss gently. Sprinkle with the feta and pistachios.

Steps:

• Combine all ingredients in a container with a lid.
• Shake well and allow flavors to blend for at least an hour before serving with salad.

Steps:

• gently mix.

Steps:

• Cook bacon in dry medium skillet over medium-low heat, turning occasionally, until crisp, 8-12 minutes. Transfer to paper towels to drain.
• Reduce heat to low and cook shallot in same skillet, stirring often, until translucent, about 2 minutes. Add vinegar, oil, mustard, and 1 Tbsp. water and whisk until smooth.
• Toss radicchio, plums, and olives in a large bowl. Drizzle dressing over; season with salt and pepper. Toss to coat.
• Transfer salad to a platter, then crumble bacon over.

Steps:

• For the dressing: Whisk the vinegar, honey, 3/4 teaspoon salt, and pepper to taste in a large bowl. Gradually whisk in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside.
• For the salad: Heat a grill pan over medium-high heat. Brush the plums with olive oil and sprinkle with salt and pepper to taste. Grill the plums until slightly soft, about 1 minute per side. To get distinct grill marks, resist the temptation to move the fruit around on the pan as it cooks. Cut the plum wedges in half crosswise and toss with the dressing. Set the plums aside to marinate in the dressing for 15 minutes. (The salad can be prepared up to this point 1 hour before serving.)
• Right before serving, toss the greens with the plums and dressing. Divide the salad among 4 serving plates and scatter the cheese and pecans over the tops.

Steps:

• Preheat the oven to 350 degrees F.
• Spread the almonds on a small rimmed baking sheet. Toast for 5 to 6 minutes until golden and fragrant. Remove the almonds to a plate and set aside.
• Whisk together the sherry vinegar, honey and olive oil in a medium bowl. Season with salt and pepper. Add the sliced plums and toss until evenly coated.
• Put the plums on a serving plate. Sprinkle with the toasted almonds and lots of shaved Pecorino Romano.