Green Salad Recipe
grilled pluot, smoked marcona almonds, pickled shallots, goat cheese, dill
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Ingredients
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Salad Base
Method
Preparation
Grill the Pluot
Slice the pluots in half and remove the pit. Preheat a grill or grill pan over medium-high heat. Brush the cut sides of the pluots with a little olive oil and place them cut-side down on the grill. Grill for about 3-4 minutes until grill marks appear and the fruit is slightly softened. Remove from heat and let cool before slicing into wedges.
Prepare the Pickled Shallots
If you don't have pickled shallots ready, thinly slice shallots and place them in a jar. Heat equal parts of vinegar and water (1:1 ratio) until warm, then pour over the shallots. Add a pinch of salt and sugar to taste. Let them sit for at least 30 minutes or refrigerate overnight to pickle.
Prepare the Salad Base
In a large salad bowl, add the mixed greens. Slice the grilled pluot into wedges and distribute evenly over the greens.
Add Toppings
Sprinkle the smoked Marcona almonds over the salad, followed by the pickled shallots. Crumble the goat cheese on top and sprinkle the fresh dill throughout.
Serving
Toss and Serve
Gently toss the salad to combine all the ingredients. Drizzle with your favorite salad dressing if desired. Serve immediately.