Name: Plum Salad With Black Pepper and Parmesan
Yield: 4 servings
Ingredients: 2 Tbsp. sherry vinegar or red wine vinegar; 1 Tbsp. honey; ½ tsp. cracked black pepper, plus more; 6 ripe red, black, and/or green plums, some thinly sliced, some cut into wedges; ¼ cup shaved Parmesan or Pecorino, plus more for serving; 2 Tbsp. extra-virgin olive oil; Flaky sea salt

Large plated fruit salad with sliced plums and jagged Parmesan shavings topped with olive oil and black pepper.

Photo by Alex Lau, food styling by Alison Attenborough, prop styling by Heather Greene

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

Recipe notes