Greengage Plum Salad with Mint and Pistachios
Photo: Ava Brackett; Styling: Nissa Quanstrom
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.
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.
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