Stone fruit is one of my favorite fruits, especially plums. And I love to pair them with wine, especially pinot noir. I use Oregon-made Stoller Family Estate Pinot Noir in this recipe. I helped make it during Harvest a couple years ago, and find the full fruit flavor pairs very well with ripe plums. This salad also uses whole, fresh parsley leaves like salad greens. The bright green color pops with the wine-soaked plums. The simple pinot and honey dressing brings it all together for a delicious and show-stopping salad for the table or a fresh, flavorful side for a picnic. Enjoy the rest of the wine while you make it - that's what I do!
- ¼ cup golden raisins
- ⅓ cup Stoller pinot noir
- 5-6 ripe plums (depending on size), sliced into ¼" thick wedges
- 1 cup whole, fresh Italian parsley leaves, washed and dried
- 3 Tablespoons olive oil + more to finish
- 3 Tablespoons honey
- ½ teaspoon coarsely cracked black pepper
- ½ teaspoon Maldon salt
Place the raisins in a small bowl and pour the pinot noir over top. Let soak for a couple hours. Remove the raisins with a slotted spoon and reserve the remaining wine for the dressing. **If you don't have time, just add the raisins to the plums and parsley and make the dressing separately.
Place the plums and the parsley in a large mixing bowl.
In a small mixing bowl, whisk together the reserved wine, olive oil, honey and pepper. Pour over the plums and parsley and gently fold together with a rubber scraper or large spoon. Transfer to a serving platter with tongs or large spoon.
Drizzle with a little more olive oil, if desired. Evenly sprinkle the Maldon salt on top. Add more cracked black pepper to suit your taste.