Author Notes: This recipe was inspired by a springtime juxtaposition of some jewel-like cherry plums and fresh green beans at my farmers market. The two complemented each other in a lightly pickled bean salad. Cherry plums are small red fruit with a sweet, floral flavor; mirabelles or other small plums would also work well. The warm vinegar dressing for the beans extracted some of the sweet plum flavor and turned a lovely pink color. The salad makes a nice accompaniment for smoked salmon tartines. —Fairmount_market
Serves: 2-4
Ingredients
-
1/2
pound green beans
-
10
small plums
-
2
handfuls salad greens
-
1/4
cup rice wine vinegar
-
2
tablespoons water
-
1
teaspoon sugar
-
1/2
teaspoon salt
-
1
pinch red pepper flakes
-
1
tablespoon fresh chopped chives
Directions
- Trim the beans and blanch them in salted boiling water until they are just cooked but still retain some crunch.
- Cut the plumbs into halves or quarters, removing the stones.
- Heat the vinegar, water, sugar, salt and red pepper flakes in a small sauce pan until the sugar has dissolved.
- Toss the beans in the hot vinegar dressing, and then stir in the plums. Let sit for at least 15 minutes.
- Plate salad greens, layer on the beans and plums, garnish with fresh chopped chives, and serve.