So, I feel it’s only relevant to have a warm salad for winter like this sweet grilled plum salad. I have often wondered how chefs in restaurants serve similar salads with incredible ingredients that are so simple, yet we don’t think its something we can master.
- 4 plums
- 1 1/2 tablespoons of healthy olive oil
- 4 tablespoons walnut pieces, lightly toasted
- 5 cups arugula and spinach blend
- 4 tablespoons reduced balsamic glaze
Heat a grill pan over medium heat or use a panini grill.
If your walnuts are raw, toast them up in the pan before grilling the plums. Just stir them around for 6 minutes till toasty and set aside.
Wash, slice and pit plums. Slice plums in 1/2 inch slices. Coat each slice with olive oil and grill for 1-2 minutes on each side. Set aside.
Plate your arugula and spinach, arrange grilled plums on top, sprinkle two tablespoons of walnuts on each plate and drizzle with reduced balsamic reduction or what is called balsamic glaze. No need for oil as this glaze and the sweetness from the plums is all you need.
I used Rachel Rays Balsamic Glaze as I didn’t have time for reducing it myself. Its okay to simplify!