Double Plum Arugula Salad


  • 1 lb firm ripe plums, pitted and cut into wedges

Plum Dressing

  • use 1/4 of the cut and prepared plum wedges
  • 2 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons white wine vinegar
  • 1 tablespoon minced shallot
  • 1 teaspoon fresh thyme leaves
  • kosher salt and pepper to taste

To assemble the salad

  • 5 oz baby arugula
  • 1 small head radicchio, cored and shredded
  • 1/4 lb dried plums, quartered
  • 3 tablespoons pine nuts
  • 1/4 lb Fernsdale Farmstead Caciotta* or pecorino fresco


  1. Pit fresh plums and cut into small wedges. Reserve 3/4 of the plums for assembling the salad.

    In blender, puree 1/4 of the plum wedges with the oil, vinegar, shallot, thyme, salt & pepper. Thin with a little water, if needed.

    In a large salad bowl, season arugula & radicchio with salt and pepper, then add the fresh plums and pine nuts. Drizzle with dressing and toss lightly. Garnish with the dried plum pieces & cheese chopped coarsely.


*We love our new Washington state Fernsdale Farmstead Caciotta