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Ginger’s Grilled Sugar Plum Salad

(Note: In no way was this salad endorsed by Jedd’s Aunt Ginger. However, since she gave me the sugar plums, I felt like she deserved a shout out. That said, I think she’d like it.)

Earlier this week, we got back from five days on the road. Jedd’s brother, Cheyenne, just graduated from Johns Hopkins, and it seemed like the perfect occasion to celebrate. (Congratulations again, Cheyenne!) And because Jedd has a lot of relatives in Virginia and Maryland we decided to catch up with as many people as we could.

It was a good time.

The last night there, we stayed with Jedd’s Aunt Ginger and Uncle Ron on the Chesapeake Bay. Dang. That is a gorgeous piece of water. We all strolled the boardwalk in the moonlight, and then played pool in their back room.

Pier

And, oh yes. There was wine. Needless to say, we had a blast.

As we packed, readying ourselves for the trip back to Vermont, Ginger gave me a bag full of fruit and vegetables from the local farmers market. Beautiful little red onions, green peppers, and sugar plums. Sugar plums. I’ve never seen these in my CSA basket or at my local farmers markets. On the way home, I clutched the bag like it was full of diamonds.

So, this salad is a little nod to their hospitality.

The plums will be delicious even if you don’t grill them, but grilling makes them beyond sweet. They also go incredibly well with slightly spicy onions, tart apples, and creamy goat cheese.

Ginger’s Grilled Sugar Plum Salad

Plums

Serves 4.

Ingredients:

4 sugar plums, halved and pitted

1 tablespoon olive oil, divided

½ teaspoon kosher salt, divided

1 tablespoon red wine vinegar

2 teaspoons dijon mustard

¼ teaspoon white pepper

¼ cup crumbled goat cheese

1 Granny Smith apple, sliced

1 small red onion, sliced

Baby greens

Instructions:

Preheat grill to medium-high. Brush the plums with a teaspoon of olive oil, and divide ¼ teaspoon salt between them.

Grill until caramelized, about 5 minutes.

Whisk together the remaining olive oil, salt, red wine vinegar, dijon, and white pepper.

Place the greens in a large bowl and top with plums, apple slices, onion and goat cheese. Drizzle with vinaigrette.

Serve immediately.

Plum salad 2

(Photos by Launie Kettler)

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