Grilled Plum Salad with Hollandse Gouda Classic 12 month
2 tbsp. of sherry wine vingegar
1 tsp. of honey
Fresh ground black pepper
3 tbsp. of extra virgin olive oil
Salad:
4 ripe plums, pitted and quartered
1 tsp. of extra virgin olive oil
Kosher salt
3 cups of torn escarole leaves
1 bunch of watercress, washed, dried and trimmed
4 ounces of Uniekaas® Hollandse Gouda Classic 12 Month sliced thin
1/4 cup of pecan halves, toasted
Dressing: Whisk vinegar, honey 3/4 tsp. of 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.
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. Right before serving, toss the greens with the plums and dressing. Top with the thinly sliced Uniekaas® Hollandse Gouda Classic 12 month and pecans.
Serves 4
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