Whisk 3 TBsp oil, vinegar, thyme, honey in medium bowl. Season vinaigrette to taste. Add plums and toss to coat; transfer plums to plate.
Heat grill to high. Brush kale leaves with remaining 1 Tbsp oil; season w/ salt. Grill kale, turning once until crispy and charred at edges, about 2 minutes. Transfer to work surface; let stand until cool enough to handle. Trim large center stems with knife and discard, leave tender stems.
Divide ricotta among plates; season with s&p. Stir vinaigrette again. Tear larger kale leave into pices. Please oleave in lare bowl, toss with some vinaigrette. Divide leaves among plates, top wtih plums and drizzle some vinaigrette over.
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