Name: Savoury Ontario Plum Salad
Prep time: 1 h 15 min
Cook time: 1 h
Total time: 2 h 15 min
Yield: 8 servings
Ingredients: 2 medium beets, trimmed; ¼ cup cider vinegar; 1 tsp honey or maple syrup; 1 tsp grainy mustard; ½ cup extra virgin olive oil; 1 tbsp chopped fresh chives; ½ tsp each salt and fresh cracked pepper; 5 ½ Ontario plums, pitted and cut into wedges (approximately 6 to 8 plums); ¼ cup thinly sliced red onion; 2 cups baby arugula or watercress; 3 oz crumbled blue cheese or goat cheese; ¼ cup chopped toasted walnuts

Yields8 ServingsDifficultyBeginnerCategoryApricots, Plums

This salad offers a new way to eat fresh plums. Married with the savoury flavours of arugula, beets and crumbly blue cheese, the plums offer a juicy sweetness to each bite. Enjoy as a light side dish with juicy steak or fish fillet.

Prep Time1 hr 15 minsCook Time1 hrTotal Time2 hrs 15 mins

INGREDIENTS

2 medium beets, trimmed

¼ cup cider vinegar

1 tsp honey or maple syrup

1 tsp grainy mustard

½ cup extra virgin olive oil

1 tbsp chopped fresh chives

½ tsp each salt and fresh cracked pepper

5 ½ Ontario plums, pitted and cut into wedges (approximately 6 to 8 plums)

¼ cup thinly sliced red onion

2 cups baby arugula or watercress

3 oz crumbled blue cheese or goat cheese

¼ cup chopped toasted walnuts

DIRECTIONS

Preheat oven to 375F (190C).

Wrap beets tightly in foil package. Place on baking sheet. Roast beets until tender, about 60 minutes. Unwrap beets; cool completely. Peel beets and cut into wedges. Set aside in bowl.

In bowl, whisk vinegar, honey and mustard until combined. Slowly whisk in olive oil until blended. Whisk in chives, salt and pepper. Pour 1 tbsp (15 ml) of dressing over beets and toss to combine.

In large bowl, combine plums, red onion and arugula. Toss with remaining dressing.

Arrange beets over a large platter. Top with plum mixture, sprinkle with crumbled cheese and walnuts.

Ingredients