When something is really impressive, it is declared “plum good.” As summer wears on and I grow tired of plum pies and tarts, I crave this simple, colorful salad. It is such a pretty mix of green and purple flecked with creamy white. The flavors offer sweet and sour, and the combination of textures—smooth, crunchy, and juicy—is really plum good.

　　

Ingredients

serves 6

　　4 plums, pitted and sliced into thin wedges

　　1/4 cup pecan pieces, toasted

　　4 ounces crumbled blue cheese (1 cup)

　　1/3 cup extra-virgin olive oil

　　1/4 cup balsamic vinegar

　　Salt and freshly ground black pepper

　　2 cups spinach leaves, torn into bite-size pieces

　　

Step 1

Combine the plums, pecans, blue cheese, olive oil, and vinegar in a large bowl. Season with salt and pepper and toss to combine. Chill for 1 hour.

　　

Step 2

Top the spinach with the plum and cheese mixture before serving.

　　

Notes

Step 3

Any stone fruit is wonderful substituted for or in conjunction with the plums.

　　

Step 4

For plum trees to be at their best, produce the best fruit, and stay healthy, they need to be pruned right before spring. You must wait through the winter and see if any branches turn brittle and have to be removed. Around the middle of March is the time to cut them back. What one must remember is that fruits are produced from the horizontal branches, not the uprights. It’s hard to cut those uprights off, but you must be brave; it’s for y’all’s own good.

　　

Step 5

The first horizontal branches of fruit trees are called brave branches.

　　A Southerly Course