PLUM SALAD WITH ALMONDS AND BLUE CHEESE

IMG_3620At the Larchmont Farmers Market this past weekend, André and I picked up some beautiful greens from Scarborough Farms and a bunch of crunchy, sweet fall plums. With our Sunday bounty, I decided to do my take on a bon appétit recipe I read over the holidays. A light lemon vinaigrette tossed with stone fruits, toasted nuts, salty blue cheese, and leafy greens, the options for this salad are endless. You could do peaches and hazelnuts or pistachios and plums. See what is in season and go from there.

IMG_3608PLUM SALAD WITH ALMONDS AND BLUE CHEESE

Serves 4-6

1/4 cup fresh lemon juice
1/2 of one shallot, minced
1/2 cup good extra virgin olive oil
3 plums, halved, pits removed, and thinly sliced
3/4 cup toasted almonds, roughly chopped
1/2 cup blue cheese, crumbled (I used Point Reyes Blue)
8 cups mixed leafy greens such as arugula, watercress, and red leaf lettuce
1 cup assorted herbs such as chives, tarragon, and mint
Sea salt
Fresh cracked pepper

IMG_3611Mix the fresh lemon juice and minced shallots in a bowl. Let macerate for 30 minutes. Slowly whisk in the olive oil, tasting as you go. Add additional olive oil if the dressing is too tart.

IMG_3615Arrange the sliced plums in a serving bowl. Scatter the toasted almonds and blue cheese on top. In a large bowl combine the leafy greens and herbs. Add some of the dressing to the bowl and toss to coat. Taste. Add more dressing if necessary. Season to taste with sea salt and fresh cracked pepper. Place tossed greens over the plum mixture and serve.

Enjoy!

IMG_3619

(Adapted from Strand, Oliver. “Pack Your Knives and Go”. bon appétit, May 2012: 105)

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