Black Plum Vinaigrette
I had a whole collection of little black plums, neglected and going soft in my fruit bowl until … I turned them into salad dressing.
Clearly, plums are not my favorite stone fruit, but in this plum vinaigrette they shine. The flavor reminds me of a raspberry vinaigrette, but less acidic and more fruity. And I love the thicker texture of this dressing. Toss it with greens and more diced plum, top it with spiced seared salmon or chicken and drizzle more plum vinaigrette on top. mmmm, or make my peach bacon salad and use plum vinaigrette instead of the oil + vinegar deal.
I’m sure you could use a yellow or red plum, too, and make a whole dang rainbow of plum vinaigrettes to paint your plate with. Just make sure they’re ripe as hayell, y’all! You need that plum juice to get the blender’s motor running.
The mustard seeds in here add a little something surprising. If you don’t keep whole seeds on hand, add a teensy bit of brown deli mustard or a big pinch of mustard powder.Print
- Yield: 1/3 cup 1x
1 black plum
1 tablespoon olive oil
1 tablespoon apple cider vinegar
1 small clove garlic
1/4 teaspoon whole mustard seeds
1/4 teaspoon salt
Chop the plum, toss the seed. Peel the garlic. Blend everything together until smooth. Makes 1/3 cup or so
- Serving Size: 1 tablespoon
- Calories: 31
- Fat: 3
- Carbohydrates: 2
- Protein: 0