Name: Plum Salad with Black Pepper and Parmesan
Yield: 4 servings
Ingredients: 2 Tbsp. sherry vinegar or red wine vinegar; 1 Tbsp. honey; 1/2 tsp. cracked black pepper, plus more; 6 ripe red, black, and/or green plums, some thinly sliced, some cut into wedges; 1/4 cup shaved Parmesan or Pecorino, plus more for serving; 2 Tbsp. extra-virgin olive oil; Flaky sea salt

Bright red sliced plums and chunky Parmesan shavings drizzled with olive oil on a platter on a softpink surface.

Photo by Alex Lau, Prop Styling by Heather Greene, Food Styling by Alison Attenborough

Don’t bother trying to halve and pit the plums before slicing them. Instead, cut off slices, working your way from the outside to the pit.

Recipe notes

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