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
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
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.