Ingredients
- 4 tablespoons extra-virgin olive oil, divided
- 3 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 1 teaspoon honey
- Kosher salt, freshly ground pepper
- 4 medium plums, halved, pitted, thinly sliced
- 12 large or 16 small curly kale leaves
- 3/4 cup fresh ricotta
Description
Quickly Grilling Kale Makes It Crispy. Pairing It With Fresh Plums And Ricotta Transforms It Into Our New Favorite Salad.
Bon Appetit Magazine
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