Warm and caramelized from the heat of the grill, the tart and juicy plums sit atop a bed of lettuce and crunchy walnuts. Try a smoked blue cheese sprinkled over the salad, or use your favorite crumbly blue.
- ½ cup walnuts
- 1 ½ pounds plums
- 1 head lettuce
- A handful of fresh basil leaves, either the purple or green variety
- 4 ounces blue cheese
- 2 tablespoons balsamic vinegar
- Olive oil
- Salt and freshly ground pepper
Toast the walnuts in a skillet over medium heat until nicely browned (but not burnt), about 5 minutes. Set the walnuts aside.
Prepare the plums. Heat a grill to medium-high. Pit and slice the plums into halves or fourths (depending on their size). Toss the plums with 1 teaspoon olive oil and place them on the hot grill skin side down. Cook for a couple of minutes, until caramelized with grill marks. Flip the plums over and cook for 1-2 minutes more, until warmed through and just beginning to soften. Remove the plums from the grill and set aside.
Make the vinaigrette. Pour the balsamic vinegar into a medium bowl and gradually whisk in ½ cup olive oil.
Wash and dry the lettuce, then tear the leaves into bite-sized pieces and place on a serving platter or bowl along with the fresh basil leaves. Add the warm grilled plums to the salad, drizzle over the vinaigrette and toss the ingredients well to combine. Garnish with the toasted walnuts and crumbled blue cheese. Season with salt and freshly ground pepper to taste and serve immediately.
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