Recipe: Plum -Fennel Salad with Honey-Ginger Dressing
1/4 cup fresh orange juice
1 tablespoon white wine vinegar
2 1/2 teaspoons honey
1 1/2 teaspoon finely grated peeled ginger, divided
A pinch of salt
4 plums, cut into thin wedges
1/2 small fennel bulb, thinly sliced
Olive oil, toasted sesame seeds, and fennel fronds for gar- nish
Whisk 1/4 cup fresh orange juice, 1 tablespoon white wine vinegar, 2 1/2 teaspoons honey, 1 teaspoon finely grated peeled ginger, and a pinch of salt in a medium bowl. Cut the plums into thin wedges and thinly slice 1/2 small fen- nel bulb. Add to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another.
Toss 1/2 teaspoon finely grated peeled ginger into fruit salad. Serve drizzled with olive oil and topped with toast- ed sesame seeds and fennel fronds.