Plum Salad with Black Pepper and Parmesan

Champlain Orchards


  • 2 Tbsp. sherry vinegar or red wine vinegar

  • 1 Tbsp. honey

  • ½ tsp. cracked black pepper, plus more

  • 6 ripe summer plums, some thinly sliced, some cut into wedges (We like using Queen Rosa, Early Golden, and Green Gage)

  • ¼ cup shaved Parmesan or Pecorino, plus more for serving

  • 2 Tbsp. extra-virgin olive oil

  • Flaky sea salt


  1. Stir vinegar, honey, and ½ tsp. pepper in a medium bowl until honey is dissolved.

  2. Add plums to dressing and toss until coated. Add ¼ cup Parmesan and gently toss again just to evenly distribute throughout salad.

  3. Transfer plum salad to a shallow bowl. Top with more Parmesan, drizzle with oil, and season with salt and more pepper.

NOTE: Don’t bother trying to halve and pit the plums before slicing them for this plum salad recipe. Instead, cut off slices, working your way from the outside to the pit.

| Adapted from Bon Appetit/Chris Morocco