Grilled Kale Salad with Ricotta and Plums |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 tablespoon(s) extra-virgin olive oil divided |
3 tablespoon(s) balsamic vinegar |
2 teaspoon(s) fresh thyme chopped |
1 teaspoon(s) honey |
s&p to taste |
4 medium plums halved, pitted, thinly sliced |
12 + curly kale leaves |
3/4 cup(s) fresh ricotta |
Directions:
1. Whisk 3 TBsp oil, vinegar, thyme, honey in medium bowl. Season vinaigrette to taste. Add plums and toss to coat; transfer plums to plate.
2. 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.
3. 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.
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