I love plums. Love them. They are so versatile, good both savory and sweet. I also love a good salad and am always willing to try something new in this arena as well.
The key to a decent dressing is good olive oil. There is no question it elevates the salad to new heights. It can also mercilessly drag it down when not up to par. A good extra-virgin olive oil is key to this Grilled Plum Salad with Brandy-Mint Vinaigrette. The ingredients are few, so quality matters.
When I made the dressing, I sort of felt like it needed something else, another flavor. But then I stepped back and looked at the other ingredients going into this salad; bacon, grilled plums, goat cheese, toasted pecans and peppery arugula. I decided to hold off adding anything and I’m glad I did.
This salad exploded with flavor. A bite with plum, cheese, arugula, nut and vinaigrette….yum. However, it’s definitely a grown up salad with the brandy addition. The perfect starter for a special dinner.
Try it for yourself when you have some time.
In a heavy pan fry 1/2 pound bacon until crispy (I didn’t take a picture). Place sliced plums tossed with extra-virgin olive oil, salt and freshly ground pepper on a grill pan, flesh side down. Cook 2-3 minutes until grill marks form.
In a bowl or shaking vessel, mix together 2 Tablespoons brandy, 1 Tablespoon lemon juice and 1 Tablespoon honey. Season with salt and freshly ground pepper to taste. Drizzle in 5 Tablespoons extra-virgin olive oil while whisking constantly, or put in a vessel and shake vigorously. Add 1 Tablespoon thinly sliced mint and set aside.
Arrange arugula on a platter and top with the grilled plums, flesh side up. Dollop with creamy goat cheese and sprinkle with pecans. Drizzle with vinaigrette and crumbled bacon.
Grilled Plum Salad with Brandy Mint Vinaigrette
Adapted from the San Francisco Chronicle
2 Tablespoons brandy
1 Tablespoon Meyer lemon juice (you can substitute regular lemons but the taste will be sharper & more acidic)
1 Tablespoon honey
Kosher salt and freshly ground pepper to taste
5 Tablespoons extra-virgin olive oil, plus more for the plums
1 Tablespoon thinly sliced (chiffonade) mint
4 plums
1 bunch baby arugula
1/2 pound bacon, fried and crumbled
1/4 cup goat cheese
1/4 cup pecans, toasted
In a heavy pan fry bacon until crispy. Place sliced plums tossed with extra-virgin olive oil, salt and freshly ground pepper on a grill pan, flesh side down. Cook 2-3 minutes until grill marks form.
In a bowl or shaking vessel, mix together brandy, lemon juice and honey. Season with salt and freshly ground pepper to taste. Drizzle in 5 Tablespoons extra-virgin olive oil while whisking constantly, or put in a vessel and shake vigorously. Add mint and set aside.
Arrange arugula on a platter and top with the grilled plums, flesh side up. Dollop with creamy goat cheese and sprinkle with pecans. Drizzle with vinaigrette and crumbled bacon.
One Year Ago: First…
