When I was young, we had a plethora of fruit trees in our back yard. There were orange trees, apricot trees and plum trees.
It was amazing to be able to go into our back yard and pick and gobble up fresh fruit. Except for the apricots. The fuzz freaked me out.
But being the resourceful children that we were, we found good use for those ripe and juicy apricots.
We threw them over the wall at the neighbor’s we didn’t like garage door. There is absolutely no rational for why we didn’t like them. It might actually stem from us throwing the juicy fruit at their home and having them get mad.
But whenever I think of plums or apricots, I think of fruit bombing the neighbors.
That’s why I laughed the whole time I ate this tasty salad. Half because of neighborly feuds and half because I was giddy over flavor.
Okay, mostly because of the image in my brain of orange fruit flesh spattered on a white garage. Come on, admit it. It’s a little funny.
You will need…
For the dressing:
2 tablespoons sherry vinegar
1 teaspoon honey
3/4 teaspoon kosher salt
Freshly ground black pepper
3 tablespoons extra-virgin olive oil
For the salad:
4 ripe plums (about 1 pound), pitted and quartered
1 teaspoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
3 cups torn escarole leaves (this is a type of endive but any lettuce you like will work)
4 ounces aged Gouda cheese, thinly sliced
1&4 cup pecan halves, toasted
Start by whisking together the vinegar, honey, 3/4 teaspoon salt, and pepper to taste in a large bowl.
Gradually whisk in the oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette and then set it aside. (This can also be done in a food processor.)
Then, heat a grill pan over medium-high heat. Brush the plums with olive oil and sprinkle them with salt and pepper to taste.
Grill the plums until slightly soft, about 1 minute per side.
To get distinct grill marks, resist the temptation to move the fruit around on the pan as it cooks.
Cut the plum wedges in half crosswise and toss them in with the dressing. Set the plums aside to marinate in the dressing for 15 minutes.
Right before serving, toss the greens with the plums and dressing.
Top the plums and greens with the cheese and pecans and serve.
Now you think of splattered fruit and try not to laugh.
Love and Beer Floats,