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Categories:
sherry vinegar honey kosher salt freshly ground black pepper extra-virgin olive oil extra-virgin olive oil kosher salt Gouda cheese pecan halves
Viewed: 44 - Published at: 9 months agoIngredients
- 2 tablespoons sherry vinegar
- 1 teaspoon honey
- 3/4 teaspoon kosher salt
- Freshly ground black pepper
- 3 tablespoons extra-virgin olive oil
- 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 (about 1/2 head)
- 1 bunch watercress, washed, dried, and stems trimmed (about 3 cups)
- 4 ounces aged Gouda cheese, thinly sliced
- 1 &4 cup pecan halves, toasted
Method
- For the dressing: Whisk the vinegar, honey, 3/4 teaspoon salt, and pepper to taste in a large bowl.
- Gradually whisk in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette.
- Set aside.
- For the salad: Heat a grill pan over medium-high heat.
- Brush the plums with olive oil and sprinkle 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 with the dressing.
- Set the plums aside to marinate in the dressing for 15 minutes.
- (The salad can be prepared up to this point 1 hour before serving.)
- Right before serving, toss the greens with the plums and dressing.
- Divide the salad among 4 serving plates and scatter the cheese and pecans over the tops.
