I asked Marlow to ‘find me a new kale salad!’ – and she did! Borrowed from Bon Appétit, this was amazing (though to be fair I cheated a bit…the oven was on so I roasted the kale while the plums were on the barbecue with the skillet cooking the fish) – enjoy!
3 T. EACH good olive oil AND balsamic vinegar
2 t. fresh thyme leaves
1 t. EACH honey AND Dijon
kosher salt and freshly ground pepper to taste
12 + large kale leaves if grilling – OR – as much as you’d like if roasting
4 medium halved and pitted plums, cut how you’d like so they’re easy for you to grill
~1 c. fresh ricotta
In a small bowl or a well sealed container, whisk or shake together all of the dressing ingredients, taste for seasonings and then set aside.
If grilling the kale, lightly spray or brush all leaves with olive oil and grill for a quick couple of minutes until charred, then cut out large stems if necessary. Alternatively if roasting, use a large parchment lined baking sheet, lightly spray all leaves with olive oil and roast at 400 for a few minutes.
The plums can be grilled the same way as the kale, or they can be left raw – you decide!
Divide the ricotta among (4) plates, season with a bit of salt and freshly ground pepper, divide the kale up between the plates, tearing up the leaves if needed and top each plate with an equal number of (grilled) plums. Shake or whisk the dressing again and drizzle over all – not only is this an incredibly tasty combo, it also looks very impressive!