Sugar Plum Salad
2 sugar plums, halved
2 large carrots, cut in half, then halved lengthwise
1 large green bell pepper, quartered
1/4 cup Sauvignon blanc
1 teaspoon olive oil
2 teaspoons mustard
1 teaspoon honey
Salt and pepper, to taste
Spinach leaves, for base of salad
Protein of choice, if desired (tofu, chicken, salmon)
Fresh figs, sliced, for garnish
Spray pan with cooking spray and place over medium heat. Place halved plums, carrots, and bell peppers face down in pan; cook 2 minutes. Flip over once and cook 2 more minutes. Remove from pan.
With drippings still in pan, pour Sauvignon blanc in to deglaze it. Add mustard, olive oil, honey, salt, and pepper. Whisk around to combine ingredients until mixed well.
Assemble spinach, carrots, plums, and bell peppers on serving platter or 2 plates. Garnish with figs and protein item. Drizzle salad dressing and serve.
Source: Katherine Younger, Kath Eats Real Food