Grilled Plums with Chopped Kale & Warm Honey-Thyme Vinaigrette

Grilled Plums with Kale Salad

September 10th 2013By Chef Laura Frankel

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.