I’ve been itching to bake something with some Italian plums recently. I think it’s the fact that I actually found some in a local market. I was really hoping to make an Italian plum almond cake. But that failed to happen this week. We’ve all had weeks that just didn’t pan out like you expected. That’s this week. Well, I needed to use up these plums before they went bad. So I decided to make an Italian plum salad. I got a little fancy with it. I sautéed the plums, whipped the goat cheese with a bit of lemon zest, brought out some sugary cashews, and topped it all of with a sprinkle of pedro ximenez sherry vinegar. I love this vinegar. It’s made from these wonderfully intense grapes (which are made into sherry) in Spain. It’s a whole different flavor from balsamic and one that I think really brightens a salad.
I’ve been using a super green salad mix recently that includes arugula, chard, and spinach. It’s not too bitter but gives a bit more flavor than the regular mesclun salad mix. The cashews were a new find at the market this week. They are Sahale Snacks cashews with pomegranate infused apples and vanilla. They are a bit too sweet for me to snack on but they are the perfect addition to a salad in my opinion.
Goat cheese can sometimes be a bit intense in flavor. So, I whipped up the goat cheese with a little lemon zest, fresh ground pepper, and seat salt. This brightens it and adds a bit of acidity.
The italian plums were sautéed for just a few minutes in some olive oil-just enough to warm them up and soften them slightly. Once the plums are cooked, it’s time to compose the salad. Arrange all the components on top of the greens and lightly drizzle the olive oil and sherry vinegar on top. It’s a simple salad to pull together. I love creating salads with a bit of fruit, some nuts, and a little cheese. Whenever we have friends over for dinner, I’ll come up with some variation of these ingredients.
- 4 Italian plums, pitted and thinly sliced
- 4 tbsp goat cheese
- 1 tsp lemon zest
- 2 tbsp crushed cashews (or your favorite roasted nut)
- 2 tsp olive oil, separated.
- 1 tsp Pedro Ximenez sherry vinegar
- sea salt and pepper to taste
- 2 cups mixed greens
- Wash greens and set aside
- Add 1 tsp of olive oil to small pan, heat over medium heat and sauté sliced plums until warm and just softened
- Add lemon zest to goat cheese, quickly stir to combine and make soft
- Add salt and pepper to taste
- Plate a large handful of greens on two plates
- Add two or three spoonfuls of goat cheese to each
- Arrange sliced plums around each plate
- Sprinkle crushed cashews over greens
- Lightly drizzle olive oil and sherry over each plate
- Sprinkle lightly with sea salt