Name: Plum and Dandelion Greens Salad with PK Spice Vinaigrette
Yield: 2-4
Ingredients: 4 fresh plums, pitted and cut into bite-sized pieces; Sea salt; Juice of 1 lemon; 3 tablespoons Pine Nut Relish (recipe follows); 1 shallot, sliced in rings; 1 small bunch dandelion greens; 11⁄2 tablespoons PK Spice Vinaigrette (recipe follows); 1/2 cup toasted pine nuts; 1/2 cup extra-virgin olive oil; 1⁄4 cup diced shallots; Splash of apple cider vinegar; Zest and juice of half a lemon; Sea salt; 1⁄4 cup diced shallots; 11⁄4 tablespoons sugar; 1 tablespoon PK Spice; Zest and juice of 1 lemon; 2 tablespoons fish sauce; 1/3 cup extra-virgin olive oil

This recipe uses the PK spice blend to make a bright and savory vinaigrette, perfect for balancing the sweet and earthy flavors of this plum and dandelion salad.

Plum and Dandelion Greens Salad with PK Spice Vinaigrette

Paul Kahan, adapted from "Cooking For Good Times" by Paul Kahan

Servings/Yield

2-4

Ingredients

4 fresh plums, pitted and cut into bite-sized pieces
Sea salt
Juice of 1 lemon
3 tablespoons Pine Nut Relish (recipe follows)
1 shallot, sliced in rings
1 small bunch dandelion greens
11⁄2 tablespoons PK Spice Vinaigrette (recipe follows)

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1/2 cup toasted pine nuts
1/2 cup extra-virgin olive oil
1⁄4 cup diced shallots
Splash of apple cider vinegar
Zest and juice of half a lemon
Sea salt

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1⁄4 cup diced shallots
11⁄4 tablespoons sugar
1 tablespoon PK Spice
Zest and juice of 1 lemon
2 tablespoons fish sauce
1/3 cup extra-virgin olive oil

Directions

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Makes about 1 3/4 cups
Use a mortar and pestle or chef’s knife to mash the pine nuts into a chunky paste. Slowly add the olive oil while still mashing. It’s important to add the oil to the nuts while mashing because the nuts will get gummy if mashed without it. Transfer the mixture to a bowl and stir in the shallots, vinegar, and lemon zest and juice. Season to taste with salt. Cover tightly and store in the fridge for up to 2 days.

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Makes about 1 cup
Mix everything except the salt together in a bowl. Season to taste and store in the fridge for up to 3 days.

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Toss the plums with salt to taste, lemon juice, and the Pine Nut Relish. In a medium bowl, dress the shallots and greens with the vinaigrette. To serve, arrange the plums on a platter and top with the greens.