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Savoury Ontario Plum Salad

This salad offers a new way to eat fresh plums. Married with the savoury flavours of arugula, beets and crumbly blue cheese, the plums offer a juicy sweetness to each bite. Enjoy as a light side dish with juicy steak or fish fillet.

Makes 8 servings

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Ingredients

 

2 medium beets, trimmed 2
1/4 cup cider vinegar 50 ml
1 tsp honey or maple syrup 5 ml
1 tsp grainy mustard 5 ml
1/2 cup extra virgin olive oil 125 ml
1 tbsp chopped fresh chives 15 ml
1/2 tsp each salt and fresh cracked pepper 2 mlL
1 1/2 Ontario plums, pitted and cut into wedges (approximately 6 to 8 plums) 750 g
1/4 cup thinly sliced red onion 50 ml
2 cups baby arugula or watercress 500 ml
3 oz crumbled blue cheese or goat cheese 75 g
1/4 cup chopped toasted walnuts 50 ml

Directions

Preheat oven to 375F (190C).

Wrap beets tightly in foil package. Place on baking sheet. Roast beets until tender, about 60 minutes. Unwrap beets; cool completely. Peel beets and cut into wedges. Set aside in bowl.

In bowl, whisk vinegar, honey and mustard until combined. Slowly whisk in olive oil until blended. Whisk in chives, salt and pepper. Pour 1 tbsp (15 ml) of dressing over beets and toss to combine.

In large bowl, combine plums, red onion and arugula. Toss with remaining dressing.

Arrange beets over a large platter. Top with plum mixture, sprinkle with crumbled cheese and walnuts.

Nutritional Info

PER SERVING: about 230 cal, 4g pro, 17g total fat (4g sat fat), 15g carb, 2g fiber, 10mg chol, 310mg sodium. %RDI: iron 4%, calcium 10%, vit A 20%, vit C 15%

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