Plum and Tomato Salad with Arugula Pesto and Goat Cheese
Prep Time:
15 minutes
Cook Time:
5 minutes
Servings:
4 servings
Ingredients
  • ¼ cup pine nuts
  • 8 cups baby arugula
  • 1 garlic clove, very finely chopped
  • ¼ cup finely grated pecorino cheese
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ⅔ cup extra-virgin olive oil (preferably from Georgia Olive Farms)
  • 4 large heirloom tomatoes
  • 3 ripe plums--halved, pitted and thinly sliced
  • ½ cup raspberry vinegar
  • ½ cup extra-virgin olive oil (preferably from Georgia Olive Farms)
  • 1½ teaspoons kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ½ pound fresh goat's milk cheese (chèvre), crumbled
  • 2 cups arugula
Directions
  1. Make the pesto: To a small skillet set over medium heat, add the pine nuts and cook until they are lightly toasted, shaking the skillet often, for about 2 to 4 minutes. Transfer to a medium plate, and then add them to a blender jar along with the arugula, garlic, pecorino, salt and pepper. Blend until completely smooth, about 2 minutes. Slowly begin drizzling in the ⅔ cup of olive oil, blending until very smooth.
  2. Assemble the salad: Slice a tomato into 4 rounds. Slice another tomato into 4 wedges. Chop the remaining tomatoes into ½-inch cubes. Place the tomatoes and plum slices on a rimmed baking sheet and drizzle with the raspberry vinegar and remaining ½ cup of oil, then season with the salt and pepper.
  3. Onto each of 4 plates place 1 tomato slice, 1 tomato wedge and 2 tomato cubes. Add several plum slices to each plate. Add a few generous dollops of arugula pesto and sprinkle some of the goat's milk cheese over the tomatoes. Finish with a few arugula leaves and blossoms (if using). Serve immediately.