Grilled Plum Salad With Aged Gouda and Pecans

swissms's Note:

From Food Network.

• Total Time: 22 mins
• Prep Time: 20 mins
• Cook Time: 2 mins

Ingredients:

Servings: 4

Dressing

• 2 tablespoons sherry wine vinegar
• 1 teaspoon honey
• ¾ teaspoon kosher salt
• fresh ground black pepper
• 3 tablespoons extra virgin olive oil

Salad

• 4 ripe plums , pitted and quartered (about 1 pound)
• 1 teaspoon extra virgin olive oil
• kosher salt
• fresh ground black pepper
• 3 cups torn escarole , leaves (about 1/2 head)
• 1 bunch watercress , washed, dried, and stems trimmed (about 3 cups)
• 4 ounces aged gouda cheese , thinly sliced
• ¼ cup pecan halves , toasted

Directions:

1. Dressing:
2. Whisk the vinegar, honey, 3/4 teaspoon salt, and pepper to taste in a large bowl. Gradually whisk in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside.
3. Salad:
4. Heat a grill pan over medium-high heat. Brush the plums with olive oil and sprinkle with salt and pepper to taste. Grill the plums until slightly soft, about 1 minute per side. To get distinct grill marks, resist the temptation to move the fruit around on the pan as it cooks. Cut the plum wedges in half crosswise and toss with the dressing. Set the plums aside to marinate in the dressing for 15 minutes. (The salad can be prepared up to this point 1 hour before serving.)
5. Right before serving, toss the greens with the plums and dressing. Divide the salad among 4 serving plates and scatter the cheese and pecans over the tops.

Reviews

[Orchard]

Best salad ever! Those marinated plums really made it. I used balsamic vinegar instead of the sherry wine vinegar, but it turned out great. We liked the marinated plums so much that the next day I made another batch to serve as a condiment with boneless skinless chicken breasts, and we thought that was even better!