Photo: Ava Brackett; Styling: Nissa Quanstrom
AuthorElaine Johnson,
Few farmers in the West grow greengages, but if you get them, celebrate their honey-sweet flavor in this salad. White peaches make an excellent substitute.

How to Make It

Step 1
1

Whisk honey, vinegar, oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl.

Step 2
2

Set cheese pieces slightly apart in a wide, shallow bowl and drizzle with about 1 1/2 tbsp. dressing. Pit fruit and cut plums in half or peaches in quarters; put in a bowl and gently mix with 1 tbsp. dressing. In a large bowl, toss lettuces with dressing to coat.

Step 3
3

Divide lettuces among 4 plates. Tuck in cheese, then arrange fruit on top. Scatter mint and pistachios over salads and serve extra dressing on the side. Season to taste with more salt and pepper.

4

Serves 4

Ingredients

 3 tablespoons clover honey
 3 tablespoons Champagne vinegar
 1 1/2 tablespoons canola oil
  About 1/2 tsp. kosher salt
  About 1/4 tsp. pepper
 6 ounces teleme cheese or fresh mozzarella, thinly sliced
 1 pound firm-ripe greengage plums or small to medium peeled white peaches
 1 1/2 qts. lightly packed small lettuces such as baby romaine, or torn pieces
 10 large fresh mint leaves, slivered
 1/4 cup coarsely chopped salted roasted pistachios

Directions

Step 1
1

Whisk honey, vinegar, oil, 1/2 tsp. salt, and 1/4 tsp. pepper in a small bowl.

Step 2
2

Set cheese pieces slightly apart in a wide, shallow bowl and drizzle with about 1 1/2 tbsp. dressing. Pit fruit and cut plums in half or peaches in quarters; put in a bowl and gently mix with 1 tbsp. dressing. In a large bowl, toss lettuces with dressing to coat.

Step 3
3

Divide lettuces among 4 plates. Tuck in cheese, then arrange fruit on top. Scatter mint and pistachios over salads and serve extra dressing on the side. Season to taste with more salt and pepper.

4

Serves 4

Greengage Plum Salad with Mint and Pistachios