Yellow Plum Salad

Ingredients

• 2 yellow bell peppers
• 4 golden beets (about 12 ounces)
• 2 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped fresh chives
• 1 teaspoon chopped fresh thyme
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 8 yellow-fleshed plums, halved and pitted (about 1 pound)
• 1/2 pint yellow pear tomatoes, halved lengthwise
• 1/2 cup (2 ounces) crumbled goat cheese

Preparation

1. 1. Preheat broiler to high.
2. 2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 13 minutes or until blackened. Place in a paper bag, and fold tightly to seal. Let stand for 20 minutes. Peel and cut bell peppers into 1/2-inch-thick strips.
3. 3. Preheat oven to 450°.
4. 4. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in an 11 x 7-inch ceramic or glass baking dish. Add 1 inch of water to dish; cover tightly with foil. Bake at 450° for 1 hour or until tender. Cool; peel and cut into 1/2-inch-thick slices.
5. 5. Combine olive oil and the next 6 ingredients (through black pepper) in a small bowl, stirring well with a whisk. Place sliced beets in a medium bowl. Drizzle beets with 3 tablespoons vinaigrette; toss gently. Let stand at least 15 minutes. Divide beets evenly among 6 salad plates, and top each serving evenly with peppers, plums, and tomatoes. Drizzle with remaining vinaigrette. Sprinkle evenly with cheese.