By Robin Asbell
This refreshing salad is a delightful summer treat for your barbecue party. Friends and family will savor its vibrant flavors and delectable textures.
Ingredients
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons maple syrup
- 1/2 teaspoon salt
- 1 pinch cinnamon plus more for plums
- 1 pinch black pepper
- 5 ounces red and green leaf lettuce
- 1/2 cup fresh mint torn
- 2 scallion diagonally sliced
- 8 small plums
- avocado oil for brushing
- 1/2 cup toasted pistachio nuts coarsely chopped
Instructions
- Preheat the grill, scrape it well.
- Whisk together the olive oil, red wine vinegar, maple syrup, salt, cinnamon and pepper, reserve.
- Build a salad on a platter with lettuce on the bottom, then sprinkle with mint and scallions.
- Use a paring knife to cut the plums in half, cutting them away from the pit. Place on a plate, skin side down, and brush with avocado oil.
- Use tongs to dip a wadded paper towel in avocado oil and brush the hot grill, then place the plums, cut side down, on the hot grill. Grill for 2-3 minutes, until marked and softened.
- Use tongs to turn the plum halves, then cook for a couple of minutes to finish cooking.
- Transfer to a plate to cool.
- To serve, arrange the plums over the salad and sprinkle with pistachios, drizzle with dressing.
- Serve immediately.
