Saturday, August 28, 2010

Plum, Pluot, and Basil Salad

Plums and pluots are looking great right now. I picked up 5 different varieties in a beautiful range of colors at Fresh Market this week; as I waited a few days for them to ripen, this salad came together in my mind. It's almost like a caprese, but not. Basil, bleu cheese, toasted almonds, and a plum-honey-white balsamic dressing go well with the plums' sweet flavor.

Plum and Basil Salad

1/2 cup of basil, stems removed
5 plums and pluots, not peeled
1/4 cup sliced almonds
1/8 cup bleu cheese, crumbled
sea salt and cracked pepper

Wash and dry basil and arrange it into the bottom layer on the plate. Slice plums thinly and alternate them in a circle. Add bleu cheese in the middle. Toast the almonds for a minute in a dry pan on medium heat and add them on top after they cool a bit. Add salt and pepper to taste, and add dressing right before serving.

Dressing:

1 tbsp. of juice from the plums
1 tbsp. honey
1 tbsp. white balsamic
1/2 tbsp. olive oil
squeeze of lemon
sea salt and cracked pepper

Whisk all ingredients and drizzle over composed salad.

4 comments:

DJ Karma (VegSpinz) said...

Love plums- sound good with basil!

Anonymous said...

Would like to send you something to review. Can I get your email address. You can send it to: amy.rosendahl@foodchannel.com

Thank you! I enjoy your blogs.

Anonymous said...

I just looked at your complete profile and found your email. Thanks!

Mr. Brame said...

"What in the world is a pluot?"

http://www.cbsnews.com/video/watch/?id=5153457n&tag=related;photovideo