Source: Floating Kitchen | Serves: 4 | Time: 30 min
Changes: doubled the amount of #plums
1 cup sliced almonds
1/2 cup hazelnuts, roughly chopped
1/2 cup pepitas or sunflower seeds
3 tbsp maple syrup
1/4 tsp salt
8 plums, halved and pitted
4 tbsp extra-virgin olive oil, divided
2 tbsp balsamic vinegar
1 tbsp maple syrup
1/4 tsp black pepper
8 cups mixed greens
4 oz goat cheese, crumbled
Make the maple-nut clusters. In a dry skillet over medium-high heat, cook the almonds, hazelnuts and pepitas until they start to become fragrant, about 2-3 minutes. Watch then carefully and stir frequently so they don’t burn. Add the maple syrup and the salt, stirring to coat. Remove from the heat. Spread the nuts out onto a parchment paper lined baking sheet to dry (in the refrigerator to speed things up) Once dry, you can break the up into clusters and store in an airtight container for several days.
Grill the plums. Pre-heat your grill to medium-high. Put about 1 tablespoon of the olive oil into a shallow bowl or dish. Dip the cut-side of the plums in the oil to coat them. Then place the plums, cut-side down, directly onto your grill. Grill for about 5 minutes, or until the plums have started to soften and have nice grill marks. Remove from the heat and set aside.
Meanwhile, make the dressing. In a small bowl, whisk together 3 tablespoons of the olive oil, the balsamic vinegar, maple syrup and black pepper. Set aside.
Assemble the salads. In a large bowl toss the greens with the salad dressing. Divide the greens evenly among 4 plates. Top each plate with 2 plum halves, some of the goat cheese and a handful of the maple-nut clusters. Enjoy immediately.