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

6 - 7
PersonalPoints™ per serving
Total Time
20 min
Prep
20 min
Serves
4
Difficulty
Easy
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.

Ingredients

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

Chives

2 Tbsp, finely chopped

Garlic clove

1 clove(s), grated or pressed

White miso

2 tsp, or yellow miso

Honey

1 tsp

Baby arugula

4 cup(s)

Plum(s)

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

Almonds

2 Tbsp, smoked or salted and roasted, chopped

Sea salt

½ tsp, flaky

Black pepper

½ tsp, freshly cracked

Instructions

  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