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Grilled Plumcot Salad with Toasted Walnut Vinaigrette

Plumcots are a cross between an apricot and a plum, and they’ve been around for over a hundred years.

"My Grilled Plumcot Salad can only happen in midsummer, since stone fruits are one of the few holdouts that aren’t imported from some other hemisphere in the middle of January — you’ve got to love them while they’re here, and dream about them the rest of the time.  That makes them special, and it means that when they’re available, we eat a lot of them, and often!  Plumcots are a cross between an apricot and a plum, and they’ve been around for over a hundred years.  Luther Burbank himself bred them.  Pluots, on the other hand, are a more recent invention, and they’re the result of a plumcot being bred with another plum Got it?  Pluots are technically a little more ‘plummy’ than plumcots." – Sue of The View From Great Island food blog.

Find her original recipe here!


  • 4 Handfuls of finely shredded kale
  • 2 plumcots
  • 1/3 Cup toasted walnuts (plus a palmful for the dressing)
  • approximately 1/3 cup goat cheese, crumbled
  • vegetable oil for brushing onto the fruit

For the Tasted Walnut Vinaigrette

  • 5 Tablespoons good olive oil (Extra Virgin)
  • 2 Tablespoons champagne vinegar (or other mild white vinegar)
  • 1 Teaspoon grainy Dijon mustard
  • 2 Tablespoons toasted walnuts


Set oven to 350F.

First toast the walnuts. Spread them out on a baking sheet and bake for about 10 minutes until fragrant. Let them cool.

Slice the plumcots in half with a sharp knife and remove the pit. Heat a grill pan on medium high heat until quite hot. Brush each half of the fruit lightly with oil and place face down on the grill. Don't move for about 2 minutes. You can press down slightly with a spatula if you like, to insure good contact with the grill. Remove the fruit to a plate.


For the Tasted Walnut Vinaigrette

Put the kale at the bottom of a salad bowl Toss the kale with a little bit of the dressing, making sure all the surfaces get coated.

Sprinkle the kale with about 1/3 cup of the toasted walnuts, and the goat cheese.

Arrange the stone fruit on the salad and drizzle liberally with the dressing. Serve immediately.

To make the dressing, put all the ingredients in a small food processor and process until blended and creamy. Taste to adjust any of the ingredients to your liking.