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.


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.


DJ Karma (VegSpinz) said...

Love plums- sound good with basil!

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Unknown said...

"What in the world is a pluot?";photovideo