Ingredients:

  • 1 lb red or black plums, pitted and sliced into wedges
  • 1 tbsp extra virgin olive oil
  • 1 tbsp maple syrup
  • 1/2 tsp sea salt
  • 3 tbsp extra virgin olive oil
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tsp apple cider vinegar
  • 1/4 tsp black pepper
  • 4 cups baby arugula
  • 4 oz feta cheese, crumbled
  • 1/4 cup toasted slivered almonds
  • 2 tbsp fresh mint leaves, torn
  • 1 small shallot, thinly sliced

Instructions:

  1. Toss the plum wedges with olive oil, maple syrup, and salt.
  2. Heat a cast iron skillet over medium-high heat. Place plums in the pan undisturbed for 2-3 minutes until caramelized, then flip and sear for another 2 minutes until softened. Remove from heat and let cool slightly.
  3. Combine olive oil, lime juice, honey, apple cider vinegar, and black pepper in a jar. Shake vigorously for 30 seconds until emulsified.
  4. In a large bowl, lightly toss the arugula and sliced shallots with half of the vinaigrette.
  5. Arrange the greens on a platter and top with the seared plums, crumbled feta, and toasted almonds.
  6. Finish the salad with a drizzle of the remaining dressing and a scatter of torn mint leaves.