Lunch Recipes

Maple Chili Plum Salad

This irresistible combo of sweet heat and rich umami goodness is a delightful celebration of summer. Juicy plums, crunchy Fresno chiles, and salty Pecorino Romano come together to create a flavor-texture palate party — and the simple maple-Thai chile vinaigrette adds a layer of bright, spicy tang that practically dances on your tongue. It’s a lovely side dish that makes the most of late-season stone fruit, perfect for backyard soirées and summer dinner parties.

Maple Chili Plum Salad
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Lunch

Maple Chili Plum Salad

Serves: 4

Ingredients

2 Tbsp sherry vinegar
2 Tbsp Gelson’s 100% California extra virgin olive oil
1 ½ tsp maple syrup
1 Thai chile, finely minced
½ tsp kosher salt
8 red plums, sliced into 6 wedges
1 small Fresno pepper, seeded and thinly sliced
¼ cup shaved Pecorino Romano
Freshly ground Gelson’s black pepper, for garnish

Directions

  1. In a large bowl, combine the sherry vinegar, olive oil, maple syrup, Thai chile, and salt. Whisk to combine. 
  2. Add the plums and toss to coat. 
  3. Transfer the dressed plums to a serving platter and garnish with the Fresno pepper, Pecorino Romano, and black pepper. 

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