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Double Plum Arugula Salad

Double Plum Arugula Salad

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

  1. Pit fresh plums and cut into small wedges. Reserve 3/4 of the plums for assembling the salad.
  2. In blender, puree 1/4 of the plum wedges with the oil, vinegar, shallot, thyme, salt & pepper. Thin with a little water, if needed.
  3. 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.
Tags
Appetizer Fruit Lunch Salad Sides Vegetarian