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Grilled Plum & Arugula

Description

Grilled plums take a standard arugula salad up a notch, while the combination of tomato, avocado, and white peaches is summer at its finest.


Scale

Ingredients

  • 5 red plums
  • 2 tsp. olive oil
  • 34 cups arugula
  • 1/4 cup pine nuts, toasted
  • Vinaigrette:
  • 1/2 cup extra virgin olive oil
  • 2 tbsp. fennel seeds, toasted then crushed or ground
  • 1 clove garlic, minced
  • 1 large orange, zested and juiced
  • 1/8 tsp. red pepper flakes
  • salt/pepper to taste

Instructions

  1. Halve and pit plums and toss with 2 tsp. olive oil and punch salt/pepper. Heat grill to medium-high heat and grill until skin begins to blister. Remove from grill and let cool slightly. You can peel the skin off if you’d like or keep it on. Sometimes I keep it, sometimes I peel it.
  2. Whisk together the vinaigrette ingredients in a large bowl or blender. To serve, toss the arugula with 1/2 of the dressing. If you like your salad a bit more wet, add as much dressing as you’d like. Keep the rest in the fridge, it will keep for 4-6 days.
  3. Plate arugula, top with halved plums and a sprinkle of toasted pine nuts.

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