- 2 large plums, cut into thick wedges
- ½ teaspoon sugar
- Pinch of salt
- 3–4 grinds pepper
- 1 teaspoon grapeseed oil
- 5 ounces mixed greens, any variety
- 4–6 radishes, sliced thinly on a mandoline
- 1 cup edible-pod peas, sliced on a bias
- 3 ounces goat cheese, crumbled
- For the dressing
- ½ cup cilantro
- ½ cup parsley leaves
- ½ cup champagne vinegar
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 1 cup extra-virgin olive oil
Preheat the oven to 400°F. In a small bowl, toss the sliced plums with the sugar, salt, pepper, and grapeseed oil. Lay the slices on a parchment-lined sheet tray. Cook for 10 minutes. Remove from the oven and cool for 10 minutes.
Make the dressing. Place the cilantro and parsley in the bowl of a food processor. Pulse to coarsely chop the herbs. Add the vinegar, salt, and pepper. With the blade running, pour the olive oil in a steady stream until incorporated. Taste and adjust seasoning as desired.
In a large salad bowl, combine the roasted plums, mixed greens, radishes, and peas. Add enough dressing to lightly coat the salad and season with some salt and pepper. Toss gently to combine. Divide the salad onto plates and garnish with cheese. Serve immediately.
Makes 5–6 servings
Photograph by Matthew Benson
Originally published by Organic Gardening magazine, June/July 2014