Name: Nectarine and Blue Cheese Salad with Plum Vinaigrette
Yield: 8 Servings
Ingredients: 2 black plums, halved, pitted, chopped; 1/2 cup extra-virgin olive oil; 4 teaspoons ume plum vinegar or red wine vinegar; Kosher salt, freshly ground pepper; 12 cups (lightly packed) mixed greens (such as arugula and frisée); 4 nectarines or peaches, halved, pitted, cut into eighths; 8 ounces firm blue cheese, such as Cabrales, sliced; 1/2 cup almonds, preferably Marcona

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