Kale & Grilled Texas Plum Salad with Aged Gouda

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1. Make the Vinaigrette

Step 2

Toast the cumin seeds in a dry skillet over medium heat for 2 to 3 minutes until fragrant. Coarsely crush them with a mortar and pestle or the bottom of a heavy pan.

Step 3

In a bowl, mix the crushed cumin, Champagne vinegar, honey, and minced shallot. Let it sit for 10 minutes.

Step 4

Slowly drizzle in the olive oil while whisking vigorously until smooth. Season with salt and pepper to taste.

Step 5

2. Prep the Kale

Step 6

Stack the de-stemmed kale leaves, roll them tightly, and slice them into thin ribbons.

Step 7

Separate the kale into two bowls: 80% in a large mixing bowl, and 20% in a smaller bowl.

Step 8

Drizzle 3 tablespoons of the vinaigrette and a pinch of salt onto the large bowl of kale. Use your hands to firmly massage the leaves for 2 minutes until they turn dark green and tender.

Step 9

3. Grill the Plums

Step 10

Heat a grill or cast-iron grill pan to high heat.

Step 11

Brush the cut sides of the plum halves lightly with the neutral oil.

Step 12

Grill the plums cut-side down for 2 to 3 minutes without moving them, until dark grill marks form. Flip for 30 seconds to warm through, remove from heat, and slice each half into 3 wedges.

Step 13

4. Toss and Plate

Step 14

Mix the massaged kale, the remaining dry kale, and the sliced radishes together in the large bowl.

Step 15

Add the rest of the vinaigrette and toss well.

Step 16

Plate a nest of greens on each dish, tuck 3 warm plum wedges into the sides, and top with the shaved Gouda.