Grilled Plum Salad
|This is really free-form. Add any vegetable you think would go well with the plums. Use your favourite strong cheese. Use walnuts instead of pecans. The only thing you must do is preheat the bbq.|
Add 1 tsp of honey to your favourite viniagrette.|
1 tsp olive oil
4 ripe plums, pitted and quartered
8 asparagus spears
Brush the plum quarters (and the optional asparagus) with olive oil. Sprinkle with salt and pepper to taste.
Grill until slightly soft, about 1 minute per side. To get distinct grill marks, resist the temptation to move the fruit around as it cooks.|
When done, cut the plum quarters in half and toss with the dressing. Add the asparagus, if using. Set aside to marinate.
(The salad can be prepared to this point ahead of time.)
3 cups leafy greens
-- baby spinach, arugula, escarole, etc.
1/2 cup of crumbled cheese
-- use a strong cheese such as aged Gouda or blue cheese
1/4 cup pecan halves, toasted
Just before serving, layer salad plates with the greens. Spoon the plums (and asparagus) with the dressing over the greens. Sprinkle with the crumbled cheese and pecan halves.|
|Serves 4||my version of a recipe from The Food Network, October, 2008|