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Grilled Plums with Chopped Kale & Warm Honey-Thyme Vinaigrette


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Grilled Plums with Chopped Kale & Warm Honey-Thyme Vinaigrette


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Grilled Plums with Chopped Kale & Warm Honey-Thyme Vinaigrette

Grilling fruit brings out the natural sweetness and subtle flavors. You do not need to use an outdoor grill to enhance your fruit, you can use a stovetop one or you can roast the fruit in your oven. I am crazy about kale. I use Tuscan black kale also called dinosaur kale or Lacinato Cavalo. It is dark, inky greenish-black with a sweet mild flavor. Matt Lauer of The Today Show said, “This stuff just looks like it is good for you,” when a guest brought some to the show. And it does. Kale is loaded with antioxidants, fiber, flavonoids and a host of vitamins and minerals. I use kale and other hearty greens as my Shabbat vegetable. It holds its color and the longer it sits, the better it gets. For salads, I chop the kale really finely and add sliced grilled plums and a delicious thyme-infused honey vinaigrette. I also like to add a toasted or candied nut to my salad to add crunch and protein.


  • Prep Time : 30 min
  • Cook Time : 15 min
  • Ready Time : 45 min


8-10 Servings


  • 1/2 cup best quality honey
  • About 20 thyme sprigs
  • 4 plums, cut in half and pitted
  • Olive oil
  • 10 cups of finely stemmed and chopped kale (about 2 pounds)
  • 2 tablespoons lemon juice
  • 3 tablespoons red wine vinegar
  • 2/3 cup extra-virgin olive oil
  • 2 tablespoons toasted walnut oil (or more extra-virgin olive oil)


1 Heat the honey and the thyme sprigs over medium-low heat in a small saucepan. When the honey is warm and very fluid, turn off the heat and allow the thyme to steep in it for 15 minutes.
2 Strain out the thyme and set the honey aside.
3 Preheat a grill or grill pan to medium.  Brush the cut side of the plums with olive oil and honey.
4 Grill the plum halves until they are browned and caramelized (about 5-7 minutes). Turn the plums over and grill the other side for another 5 minutes. Set the plums aside to cool.
5 Whisk the remaining honey, lemon juice and vinegar together. Season with salt and pepper.
6 Whisk in the oil until emulsified.  Adjust seasoning.
7 Toss the salad in a large bowl or on a serving platter and drizzle lightly with warm vinaigrette.
8 Garnish with toasted nuts and sea salt.

As seen in Joy of Kosher with Jamie Geller Fall 2012 – Subscribe Now.


About Chef Laura Frankel


I am a chef, restauranteur, cookbook author and mother, you can find out more about me on my blog: ChefLaurasKosher.com

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