I love fruit, especially summer fruit, so when I stumbled upon this recipe, I grabbed the listed ingredients from one of the many San Francisco farmer’s markets and now am anxiously waiting for the weekend to try the recipe out with a bottle of Beringer chardonnay and a slice of old world Italian bread toasted of course.
- 4 tablespoons extra-virgin olive oil, divided
- 3 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 1 teaspoon honey
- Kosher salt, freshly ground pepper
- 4 medium plums, halved, pitted, thinly sliced
- 12 large or 16 small curly kale leaves
- 3/4 cup fresh ricotta
Whisk 3 Tbsp. oil, vinegar, thyme, and honey in a medium bowl. Season vinaigrette to taste with salt and pepper. Add plums and toss to coat; transfer plums to a plate.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush kale leaves with remaining 1 Tbsp. 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. Remove large center stems with a knife and discard (just trim the tough ends from smaller, more tender kale stems).
Divide ricotta among plates; season with salt and pepper. Stir vinaigrette again. Tear larger kale leaves into pieces (leave smaller leaves whole). Place leaves in a large bowl and toss with some of the vinaigrette. Divide leaves among plates. Top with plums and drizzle some vinaigrette over.
nutritional information5 servings, 1 serving contains:
Calories (kcal) 220
Fat (g) 16
Saturated Fat (g) 4.5
Cholesterol (mg) 20
Carbohydrates (g) 16
Dietary Fiber (g) 2
Total Sugars (g) 9
Protein (g) 6
Sodium (mg) 150