Grilled Plum and Pistachio Salad by GIADA

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 This looked like a great recipe to accompany our roast chicken. Turns out plums and peaches are not in season yet so substituted nectarines which was ok - also forgot to top with the ricotta salata! Will try again definitely when plums are in season!



4 plums, pitted, halved and each half cut in 3 

2 tablespoons olive oil, divided  

1/2 teaspoon kosher salt, divided  

1 head bibb ( or butter ) lettuce, torn into bite-sized pieces  

1/4 cup chopped fresh basil leaves 
 
1/4 cup chopped fresh mint leaves  

1 tablespoon white balsamic vinegar 
 
1/4 cup toasted pistachios, chopped 
 
1/2 cup ricotta salata cheese shavings


Preheat a grill pan over medium-high heat. 

In a large bowl, toss together the plums, 1 tablespoon olive oil and 1/4 teaspoon salt.

Place the plum wedges on the hot grill pan and grill until nice grill marks have formed, 1 to 2 minutes per side. Remove to a plate to cool slightly. 

To the large bowl add the lettuce, basil, mint, white balsamic vinegar, remaining 1 tablespoon olive oil, and remaining 1/4 teaspoon salt. Using your hands, gently toss to coat the greens, being careful not to bruise the lettuce. 

Sprinkle the salad with the pistachios and gently place the plums on top. 

Sprinkle with the ricotta shavings and serve.

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