INGREDIENTS

• 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

INSTRUCTIONS

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