Plum and Parmesan Salad
5 Santa Rosa plums, firm and tart - cut into small wedges
1/2 cup grated parmesan cheese + more for garnish
Radicchio - 1 head, thinly shredded
Fennel -1 bulb, thinly shaved on mandoline
1 T shallot - minced
3 T lemon juice
1/2 tsp honey
1 T red wine vinegar
1/2 cup olive oil
Salt and Pepper
To prepare the dressing, mix together shallot, lemon juice, honey, vinegar, salt and pepper. Slowly whisk in olive oil to emulsify. Taste and adjust if necessary.
Prepare all salad ingredients. In a medium serving bowl or platter gently toss all ingredients and 1/3 cup of parmesan cheese with half of the dressing. Taste and add more dressing if necessary. Garnish with remaining cheese. Serve immediately. Serves 4-6.
Kunde Family Winery Chardonnay – Wildwood Vineyard