Photo by Marcus Nilsson.
Slightly underripe plums? Add a touch more honey.
Recipe information
Yield
4 Servings
Ingredients
¼ cup fresh orange juice
1 tablespoon white wine vinegar
2½ teaspoons honey
1½ teaspoon finely grated peeled ginger, divided
A pinch of salt
3 large red plums, cut into thin wedges
½ small fennel bulb, thinly sliced
Olive oil, toasted sesame seeds, and fennel fronds for garnish
Preparation
Step 1
Whisk ¼ cup fresh orange juice, 1 tablespoon white wine vinegar, 2½ teaspoons honey, 1 teaspoon finely grated peeled ginger, and a pinch of salt in a medium bowl. Cut 3 large red plums into thin wedges and thinly slice ½ small fennel bulb. Add to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another.
Step 2
Toss ½ teaspoon finely grated peeled ginger into fruit salad. Serve drizzled with olive oil and topped with toasted sesame seeds and fennel fronds.
Recipe notes
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