A Salad Of Plums, Tomatoes With Raspberry Vinaigrette, Goat Cheese And Arugula Pesto


  • 5 oz. arugula
  • 1 large garlic clove
  • 3/4 cup grapeseed oil
  • 1/4 cup olive oil
  • 4 oz. pecorino cheese, grated
  • 4 oz. pine nuts, lightly toasted
  • Kosher salt and freshly ground pepper, to taste

  • 3 medium heirloom tomatoes, about 2 lb. total, cored
  • Extra-virgin olive oil for drizzling, plus 1/2 cup
  • Kosher salt and freshly ground pepper, to taste
  • 1/2 cup raspberry vinegar
  • 2 ripe plums, pitted and thinly sliced
  • 4 oz. goat cheese, crumbled
  • 1 1/2 oz. arugula


Chef Sean Brock Created This Salad To Showcase Summer Ingredients At Their Seasonal Peak. For Optimal Flavor, Buy The Best Heirloom Tomatoes And Plums You Can Find At A Local Farmers’ Market Or Farmstand.

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