Plum Salad Dressing Recipes

Steps:

• Preheat a grill or grill pan to medium high.
• For the dressing: In a large bowl whisk together the honey, vinegar, extra-virgin olive oil and 1/4 teaspoon salt until emulsified. Set the bowl aside.
• For the salad: Drizzle the plums with the olive oil and season with 1/4 teaspoon salt. Place the plums on the hot grill and cook until golden brown all over, about 1 minute per side. Remove from the grill and let cool slightly before cutting into wedges.
• Add the radicchio and endive to the bowl with the dressing, season with 1/4 teaspoon salt and toss well to coat. Add the plums and toss gently. Sprinkle with the feta and pistachios.

Steps:

• Combine all ingredients in a container with a lid.
• Shake well and allow flavors to blend for at least an hour before serving with salad.

Steps:

• In a large bowl, gently combine tomatoes and onion. In a small bowl, whisk the vinegar, oil, sugar, salt, garlic powder and pepper. Pour over tomato mixture; toss gently to coat. Sprinkle with basil. Serve at room temperature with a slotted spoon.

Steps:

• For the dressing: 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.
• For the salad: 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.)
• 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.

Steps:

• In a large bowl toss cucumbers, 2 tablespoons mirin, vinegar, shiso and salt. Taste and add more mirin, vinegar and salt, if desired. Set aside.
• To prepare squid, cut off tentacles. Thinly slice bodies into rings and halve tentacles lengthwise. Rinse and pat dry.
• In a large skillet over medium heat, toast almonds until golden brown, about one minute. Transfer to a bowl to cool and return skillet to heat.
• Drizzle olive oil into hot skillet and add squid rings. Cook for one minute, then add tentacles, salt and pepper to taste. Cook, stirring occasionally, about 2 minutes more, until squid is just opaque. Turn off heat; allow squid to cool slightly.
• Add remaining 1/2 tablespoon mirin and umeboshi plum paste to squid and stir to combine. Taste and add more umeboshi or mirin, if desired.
• Serve squid over cucumber salad; garnish with almonds and additional chopped shiso.