When stone fruit is grilled, the fruit sugar caramelizes to create a rich depth of flavor while the grill imparts a subtle smokiness. Peppery arugula pairs perfectly with plums and crunchy walnuts. And of course, a thick, sweet balsamic ties the salad together!
What (your ingredients):
1 tablespoon olive oil
4 cups arugula
3 tablespoons raw walnut pieces
2 tablespoons aged balsamic vinegar or balsamic glaze
How (your directions):
Heat grill pan over medium heat.
Slice each plum in half and remove the stone (pit). Using a pastry brush or baster, brush olive oil onto cut side of plum and place onto grill.
Repeat process with remaining plum halves.
Grill plums for 10 minutes. If desired, flip plums and grill on second, rounded side for an additional 5 minutes. This will yield a sweeter and softer grilled plum.
Plate arugula, then top with 3 grilled plum halves. Sprinkle with walnuts and a drizzle of aged balsamic.
You can even check out the recipe in video form here.
Why (the science): Plums are a good source of soluble fiber, meaning that prunes slow the rate of digestion. The result? Feeling fuller, longer!