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.

Yield: Serves 4
Total:
Recipe from Sunset

More From Sunset

Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 52%
  • Protein: 14g
  • Fat: 20g
  • Saturated fat: 8.4g
  • Carbohydrate: 33g
  • Fiber: 4.6g
  • Sodium: 395mg
  • Cholesterol: 15mg

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