Double Plum Arugula Salad

Name: Double Plum Arugula Salad
Ingredients: 1 pound firm ripe plums, pitted and cut into wedges; use 1/4 of the cut and prepared plum wedges; 2 tablespoons extra virgin olive oil; 1 1/2 tablespoon white wine vinegar; 1 tablespoon shallot minced; 1 teaspoon fresh thyme leaves; to taste kosher salt and pepper; 5 ounces baby arugula; 1 small head radicchio, cored and shredded; 1/4 pound dried plums quartered; 3 tablespoons pine nuts; 1/4 pound Fernsdale Farmstead Caciotta* or pecorino fresco

Share this recipe:

Ingredients

PREPARE:

1 pound firm ripe plums, pitted and cut into wedges

PLUM DRESSING:

use 1/4 of the cut and prepared plum wedges
2 tablespoons extra virgin olive oil
1 1/2 tablespoon white wine vinegar
1 tablespoon shallot minced
1 teaspoon fresh thyme leaves
to taste kosher salt and pepper

TO ASSEMBLE THE SALAD:

5 ounces baby arugula
1 small head radicchio, cored and shredded
1/4 pound dried plums quartered
3 tablespoons pine nuts
1/4 pound Fernsdale Farmstead Caciotta* or pecorino fresco

Directions

Pit fresh plums and cut into small wedges. Reserve 3/4 of the plums for assembling the salad.
In blender, puree 1/4 of the plum wedges with the oil, vinegar, shallot, thyme, salt & pepper. Thin with a little water, if needed.
In a large salad bowl, season arugula & radicchio with salt and pepper, then add the fresh plums and pine nuts. Drizzle with dressing and toss lightly. Garnish with the dried plum pieces & cheese chopped coarsely.