Plum Almond Salad with Pecorino

Name: Plum Almond Salad with Pecorino
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 4 servings
Ingredients: 1/2 cup sliced almonds; 2 tablespoons sherry vinegar; 1 tablespoon honey; 2 tablespoons olive oil; 5 red or black plums, halved, pitted and sliced into wedges; Kosher salt and freshly ground black pepper; One 4-ounce block Pecorino Romano, shaved

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Level: Easy

Total: 15 min
Active: 10 min

Yield: 4 servings

Level: Easy

Total: 15 min
Active: 10 min

Yield: 4 servings

Ingredients

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1/2 cup sliced almonds

2 tablespoons sherry vinegar

1 tablespoon honey

2 tablespoons olive oil

5 red or black plums, halved, pitted and sliced into wedges

Kosher salt and freshly ground black pepper

One 4-ounce block Pecorino Romano, shaved

Directions

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13m Easy 98%

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Preheat the oven to 350 degrees F.
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.
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.
Put the plums on a serving plate. Sprinkle with the toasted almonds and lots of shaved Pecorino Romano.

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