Grilled Kale Salad With Ricotta and Plums

Different and Delicious! It's a fun way to use your grill if you've already got it going for the meat. This is from Bon Appetit

• Ready In: 20 mins
• Serves: 4-6
• Yields: 1 salad

Ingredients

• 4  tablespoons  extra-virgin olive oil, divided
• 3  tablespoons  balsamic vinegar
• 2  teaspoons  chopped thyme (I used 1 teaspoon dried Italian seasoning)
• 1  teaspoon honey
•  salt, kosher, to taste
•  pepper, freshly ground to taste
• 4  plums, medium, halved, pitted, thinly sliced
• 12  kale leaves, large and curly
• 3⁄4 cup ricotta cheese, fresh

Directions

1. Whisk 3 tablespoons oil, vinegar, thyme, and honey in a medium bowl. Season vinaigretts to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
2. Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 tablespoon oil; season with salt. Grill kale, turning once, until crispy and charred at edges, about 2 minutes. Transfer to a work surface; let stand until cool enough to handle Romove large center stems with a knife and discard.
3. Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Places leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.