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
Stir vinegar, honey, and ½ tsp. pepper in a medium bowl until honey is dissolved.
Add plums to dressing and toss until coated. Add ¼ cup Parmesan and gently toss again just to evenly distribute throughout salad.
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