Grilled Plum Arugula Almond Crumble (Printable)
Grilled plums and peppery arugula topped with creamy goat cheese and honey-toasted almond crumble for a perfect summer dish.
# List of ingredients:
→ Produce
01 - 4 ripe plums, halved and pitted
02 - 5 oz arugula, washed and dried
03 - 1 small shallot, thinly sliced
→ Cheese
04 - 3 oz fresh goat cheese, crumbled
→ Almond Crumble
05 - 1/2 cup sliced almonds
06 - 2 tbsp gluten-free rolled oats
07 - 1 tbsp honey
08 - 1 tbsp olive oil
09 - Pinch of sea salt
→ Dressing
10 - 3 tbsp extra-virgin olive oil
11 - 1 tbsp balsamic vinegar
12 - 1 tsp Dijon mustard
13 - Salt and freshly ground black pepper to taste
# Steps:
01 - Preheat a grill or grill pan to medium-high heat and lightly oil the grates.
02 - Brush the plum halves with a little olive oil. Grill the plums, cut side down, for 2-3 minutes, or until grill marks appear and the fruit softens slightly. Remove and set aside to cool, then slice each half into wedges.
03 - Combine sliced almonds, oats, honey, olive oil, and a pinch of sea salt in a nonstick skillet over medium heat. Cook, stirring frequently, for 3-4 minutes until golden and fragrant. Spread on a plate to cool and crisp up.
04 - In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, salt, and pepper to make the dressing.
05 - In a large bowl, toss arugula and shallot with the dressing. Arrange on a serving platter or individual plates.
06 - Top with grilled plum slices, crumbled goat cheese, and sprinkle generously with the almond crumble. Serve immediately.
# Expert Advice:
01 -
- The warm grilled plums create this incredible contrast against cool peppery arugula that you have to taste to understand
- That almond crumble adds such satisfying crunch, people always ask for seconds just to get more of it
02 -
- The almond crumble can be made ahead and stored in an airtight container for up to three days
- Grill the plums just before serving, because they lose that wonderful warm contrast as they cool
03 -
- Pat the plums dry before grilling for better sear marks
- Toast the oats in the crumble for 2 minutes before adding the nuts