Plum & Arugula Salad with Almonds in a Lemon-Chive Vinaigrette by Daphne Oz

6 - 7
PersonalPoints™ per serving
Total Time
20 min
20 min
This salad is going to be your jam. If plums aren’t in season, citrus works well! And if you don’t have miso paste, feel free to substitute with 2 tsp Dijon mustard to help the vinaigrette emulsify.


Olive oil

¼ cup(s)

Fresh lemon juice

4 Tbsp, or more to taste (depending on how tangy you like it!)

Red-wine vinegar

1 Tbsp


2 Tbsp, finely chopped

Garlic clove

1 clove(s), grated or pressed

White miso

2 tsp, or yellow miso


1 tsp

Baby arugula

4 cup(s)


4 item(s), medium, halved, pitted and thinly sliced or 4 seedless clementines, segmented and roughly chopped


2 Tbsp, smoked or salted and roasted, chopped

Sea salt

½ tsp, flaky

Black pepper

½ tsp, freshly cracked


  1. In a small bowl, make your vinaigrette by combining the olive oil, lemon juice, vinegar, chives, garlic, miso and honey. Whisk everything together to emulsify.
  2. Place the arugula in a large bowl. Drizzle the dressing over the arugula (you may not need all of it; start with half) and toss to combine. Garnish with the plums and almonds, then serve. Sprinkle with salt and pepper to taste.
  3. Serving size: about 1 1/4 cups