Directions:
- Whisk 3 TBsp oil, vinegar, thyme, honey in medium bowl. Season vinaigrette to taste. Add plums and toss to coat; transfer plums to plate.
- Heat grill to high. Brush kale leaves with remaining 1 Tbsp oil; season w/ salt. Grill kale, turning once until crispy and charred at edges, about 2 minutes. Transfer to work surface; let stand until cool enough to handle. Trim large center stems with knife and discard, leave tender stems.
- Divide ricotta among plates; season with s&p. Stir vinaigrette again. Tear larger kale leave into pices. Please oleave in lare bowl, toss with some vinaigrette. Divide leaves among plates, top wtih plums and drizzle some vinaigrette over.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 257.73 Kcal (1079 kJ) | ||
| Calories from fat | 187.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.8g | 32% | |
|---|---|---|---|
| Cholesterol | 23.52mg | 8% | |
| Sodium | 41.91mg | 2% | |
| Potassium | 168.98mg | 4% | |
| Total Carbs | 12.21g | 4% | |
| Sugars | 9.83g | 39% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 5.76g | 12% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 0.2mg | 1% | |
| Calcium | 104.4mg | 10% | |
| Amount Per 100 g | |||
| Calories | 182.69 Kcal (765 kJ) | ||
| Calories from fat | 132.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.75g | 32% | |
|---|---|---|---|
| Cholesterol | 16.67mg | 8% | |
| Sodium | 29.71mg | 2% | |
| Potassium | 119.78mg | 4% | |
| Total Carbs | 8.66g | 4% | |
| Sugars | 6.97g | 39% | |
| Dietary Fiber | 0.51g | 3% | |
| Protein | 4.08g | 12% | |
| Vitamin C | 5.1mg | 12% | |
| Iron | 0.1mg | 1% | |
| Calcium | 74mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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