Recipe courtesy of Jackie Rothong

Plum Almond Salad with Pecorino

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  • Level: Easy
  • Total: 15 min
  • Active: 10 min
  • Yield: 4 servings



  1. Preheat the oven to 350 degrees F.
  2. Spread the almonds on a small rimmed baking sheet. Toast for 5 to 6 minutes until golden and fragrant. Remove the almonds to a plate and set aside.
  3. Whisk together the sherry vinegar, honey and olive oil in a medium bowl. Season with salt and pepper. Add the sliced plums and toss until evenly coated.
  4. Put the plums on a serving plate. Sprinkle with the toasted almonds and lots of shaved Pecorino Romano.