Greengage Plum Salad with Mint and Pistachios

Greengage Plum Salad with Mint and Pistachios Recipe
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.

Yield:

Serves 4
Total time: 25 Minutes

Recipe from

Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 344
Caloriesfromfat 52 %
Protein 14 g
Fat 20 g
Satfat 8.4 g
Carbohydrate 33 g
Fiber 4.6 g
Sodium 395 mg
Cholesterol 15 mg

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

Preparation

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

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.

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.

Elaine Johnson,

Sunset

June 2013
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