Grilled Kale Salad With Ricotta And Plums

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• 4 tablespoons extra-virgin olive oil, divided
• 3 tablespoons balsamic vinegar
• 2 teaspoons chopped thyme (i used 1 teaspoon dried italian seasoning)
• 1 teaspoon honey
• salt, kosher, to taste
• pepper, freshly ground to taste
• 4 plums, medium, halved, pitted, thinly sliced
• 12 kale leaves, large and curly
• 3/4 cup ricotta cheese, fresh

Recipe

• 1 whisk 3 tablespoons oil, vinegar, thyme, and honey in a medium bowl. season vinaigretts to taste with salt and pepper. add plums and toss to coat; transfer plums to a plate.
• 2 build a medium-hot fire in a charcoal grill, or heat a gas grill to high. brush kale leaves with remaining 1 tablespoon oil; season with salt. grill kale, turning once, until crispy and charred at edges, about 2 minutes. transfer to a work surface; let stand until cool enough to handle romove large center stems with a knife and discard.
• 3 divide ricotta among plates; season with salt and pepper. stir vinaigrette again. tear larger kale leaves into pieces (leave smaller leaves whole). places leaves in a large bowl and toss with some of the vinaigrette. divide leaves among plates. top with plums and drizzle some vinaigrette over.