The past couple of days I’ve been staring at some big mountains, breathing in some dry air and getting my fill of beef and craft beer.
If you guessed that I’m in Colorado, then you’d be absolutely correct!
Since I’m scrambling (struggling?) to get myself out of this hotel room and onto my next adventure, I’m going to keep things short and sweet here today. Luckily for me, this gorgeous Grilled Plum Salad with Maple-Nut Clusters speaks for itself.
This is one of those recipes that is really uncomplicated, but looks all fancy schmancy. The plums take just a few minutes on the grill to soften and get some beautiful grill marks (oh how I love the sight of grill marks). The salad dressing is all of four ingredients. And the maple-nut clusters are basically like the most addicting thing on the planet. Seriously. You won’t be able to stop eating them. So it’s a good thing that this recipe makes more than you’ll probably end up needing for the salads. Because I have a strong feeling that you’ll find yourself mindlessly snacking on them.
OK, I’m out! We’ll chat more when I’m back from Colorado!
Grilled Plum Salad with Maple-Nut Clusters
- For the Maple-Nut Clusters
- 1 cup sliced almonds
- 1/2 cup hazelnuts, roughly chopped
- 1/2 cup pepitas (you could also use shelled sunflower seeds)
- 3 tablespoons maple syrup
- 1/4 tsp. salt
- For the Salad
- 4 plums, halved and pitted
- 4 tablespoons extra-virgin olive oil, divided
- 2 tablespoons balsamic vinegar
- 1 tablespoon maple syrup
- 1/4 tsp. black pepper
- 8 cups mixed greens
- 4 ounces goat cheese, crumbled
- Make the maple-nut clusters. In a dry skillet over medium-high heat, cook the almonds, hazelnuts and pepitas until they start to become fragrant, about 2-3 minutes. Watch then carefully and stir frequently so they don’t burn. Add the maple syrup and the salt, stirring to coat. Remove from the heat. Spread the nuts out onto a parchment paper lined baking sheet to dry. If you’re currently living in 100% humidity like I am, you might need to place the tray into your refrigerator for a few minutes to help things firm up a bit. Once dry, you can break the up into clusters and store in an airtight container for several days.
- Grill the plums. Pre-heat your grill to medium-high. Put about 1 tablespoon of the olive oil into a shallow bowl or dish. Dip the cut-side of the plums in the oil to coat them. Then place the plums, cut-side down, directly onto your grill. Grill for about 5 minutes, or until the plums have started to soften and have nice grill marks. Remove from the heat and set aside.
- Meanwhile, make the dressing. In a small bowl, whisk together 3 tablespoons of the olive oil, the balsamic vinegar, maple syrup and black pepper. Set aside.
- Assemble the salads. In a large bowl toss the greens with the salad dressing. Divide the greens evenly among 4 plates. Top each plate with 2 plum halves, some of the goat cheese and a handful of the maple-nut clusters. Enjoy immediately.
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