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Grilled Pluots with Mozzarella and Pear Vinaigrette

September 25 by Priscilla 14 Comments

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Grilled Pluots with Mozzarella and Pear Vinaigrette | ShesCookin.com

On the table in 15 minutes, this fresh and vibrant stone fruit salad tastes as good as it looks! Pluots are used here, but plums, peaches or nectarines are delicious substitutes.

Every year around the autumnal equinox (September 22nd this year) the food and drink world is all abuzz with warming spirits, simmering satisfying comfort foods and aromas of baking pears and apples. After the three-month parade of moms and dads laden with umbrellas, coolers, and sand toys with tiny tots in wagons, young bronzed sun & surf worshipers strolling past our door, surfboards in tow, and pasty-white mainland vacationers sporting one-sided lobster burns; I’m ready to welcome the gentle breezes, cooler days and softer light of my favorite season. But for Southern Californians, it seems that summer often begins in September with temps well in the 90’s and 100’s inland.

What’s so great about autumn? Well for starters, a large selection of produce is plentiful in most areas of the United States, from apples and pears, grapes and plums to figs and fresh cranberries. This abundance of fruit, and herbs like rosemary, sage, and thyme, is a wonderful source of inspiration for seasonal dishes and cocktails. Developing recipes for me is not purely an exercise, tasting the flavors of the season is a must, but I also have to be IN that season and since autumn only lasts 13 short weeks, autumn hits me (us) a little late relative to the rest of the U.S.

The Grapery farm, Moscato grapes, grower tour

You never know everything about anything (how profound of me) and this summer I learned so much about plums (and grapes and peaches) when I traveled with a small group of food writers and chefs on a growers tour, sponsored by Melissa’s Produce, to “America’s Salad Bowl”, California’s Central San Joaquin Valley.

We had the opportunity to meet three growers that Melissa’s works closely with – all three were passionate farmers but with three distinctly different approaches to farming. Gisele Perez of Pain Perdu observed that Jim Beagle, along with his partner, Jack Pondol, of The Grapery, who in their buttoned down, starched shirts, and heavily invested in scientific research are the “MBA farmers”. Doug Phillips, is the quintessential image of what most of us envision a farmer to be, and David “Mas” Masumoto, a philosopher/farmer in the great American tradition has pioneered and embraced innovative marketing methods and social media.

Melisssa's Produce, grower tour, Moscato grapes

Above: Jim Beagle tells us about new varieties of grapes they’re growing: Cotton Candy is going to be the next big thing (you heard it here first!), Black Muscato grapes being picked and packaged for Melissa’s, and measuring the brix level – commonly used in winemaking and organic farming, it measures sugar (carbohydrate) level – 21 degrees and up and the fruit is sweet and ready to go to market. I believe those are Red Muscato and they’re brix is off the charts. A higher brix level is important in gardening as well resulting in healthier plants, less insect pressure, better taste, better nutrition, and a longer shelf life.

Grower tour, Melissa's Produce, Phillips Farms

Doug Phillips (above) grows plums and plum hybrids like cherry plums, pluots, apriums, and nectacotums (a nectarine, apricot, plum hybrid) and travels the world searching out unique varieties of fruit, like Finger Limes from Australia and Buddha’s Hand (both available through Melissa’s). And here’s something I didn’t know: the light covering on a plum is called “bloom” – it’s perfectly normal, not dust or pesticide, and can be eaten as is. A view of the fields at Phillips Farms and Doug’s truck touting the local’s drinking spot, Dead Rat Saloon.

honey punch plums, finger limes

We came home with a bag full of cherry plums, several varieties of pluots and a few Finger Limes – aren’t they cute, known as citrus caviar, they’re favored by chefs as a textural component and for a delicate pop of citrus flavor to enhance seafood appetizers, desserts, and cocktails.

Using Emerald Gem and Dapple Dandy pluots that Melissa’s sent me, I created a salad/appetizer for a neighborly cocktail get-together on Sunday, the remote control got a workout switching between the Emmy’s and the New England Patriots game and my Grilled Plums with Mozzarella and Pistachios on a bed of Watercress and drizzled with Sweet & Tart Pear Vinaigrette winning an Emmy for best flavor in a feature presentation.

grilled plum salad, pluot salad

It’s an easy preparation for plum or pluots that requires no cooking – only a grill, or a broiler if you choose. The pear vinaigrette highlights the sweetness and lovely pale yellow color of Starkrimson pears and is simple to make and extremely versatile – just add the herbs or spices of your choice each time. I added cardamom and served it as a glaze on broiled salmon, as a vinaigrette to dress a shrimp and avocado salad, and with basil for this crowd-pleaser appetizer platter – just add grilled or toasted baguette slices and you’re good as gold!

Pear vinaigrette

 

Grilled plums with fresh mozzarella, watercress and pistachios
Print
Grilled Pluots with Mozzarella, Pistachios, and Basil
Prep Time
10 mins
Cook Time
4 mins
Total Time
23 mins
 

On the table in 15 minutes, this fresh and vibrant stone fruit salad tastes as good as it looks! Pluots are used here, but plums, peaches or nectarines are delicious substitutes.

Course: Salad, Side Dish
Cuisine: American
Keyword: mozzarella, plum, salad
Servings: 4 servings
Author: Priscilla
Ingredients
  • 1 bunch watercress (often labeled Upland Cress)
  • 8 ounces fresh mozzarella
  • 1/2 cup shelled unsalted pistachios
  • 2 Tablespoons fresh basil, cut into thin ribbons (chiffonade)
Sweet & Tart Pear Vinaigrette
  • 3/4 cup seasoned rice vinegar 
  • 1/4 cup Meyer lemon oil
  • 2 ripe pears, peeled, cored and cut into 1/4 inch cubes
  • 2 teaspoons agave nectar
Instructions
  1. Preheat the grill to medium-high.

  2. Cut the pluots (or plums) lengthwise, twist to separate, remove the seed, and cut crosswise into slices.

    Grilled Pluot salad, grilled plum salad
  3. Spray the grill rack with cooking spray. Grill the pluto slices until grill marks are present, two minutes or so per side.

  4. Arrange the pluots on the bed of watercress, tuck slices of mozzarella among the pluots, sprinkle with basil and pistachios, and drizzle with vinaigrette.

For the Vinaigrette:
In a blender or processor, process the pears with rice vinegar and agave nectar until smooth, add the Meyer lemon oil and blend until fully incorporated.
Recipe Notes

With 5 minutes prep time and no cooking, this versatile pear emulsion can serve as a vinaigrette to dress a salad, a glaze for fish or chicken before grilling or baking, or drizzle on fruit for added zing - just add the herbs or spices that you desire.

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Category Heart Healthy| Salads| She's Cookin'| Sides| Tours - Food and Farm| U.S. Tags grilled pluot salad

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Reader Interactions

Comments

  1. Laura (Tutti Dolci)

    September 25 at 10:39 pm

    I love pluots, grilling them is a fabulous idea and your pear vinaigrette sounds irresistible!

    Reply
  2. Patti

    September 25 at 10:41 pm

    Oh, yes – definitely a winner.

    Reply
  3. Jeanette

    September 26 at 9:31 am

    What a stunning salad! I love Melissa’s produce – sounds like a fun trip!

    Reply
    • Priscilla

      September 26 at 11:21 am

      Thank you, Jeanette – the salad was a big hit! And, Melissa’s has everything you could ever want in the produce world 🙂

      Reply
  4. Jean Layton

    September 26 at 10:40 am

    Love the beautiful colors of this salad.
    I’ll be grilling some pluots soon.
    Where do you find the Meyer lemon Oil? I can get meyer lemons but haven’t seen an oil.

    Reply
    • Priscilla

      September 26 at 11:18 am

      Thanks, Jean! Yes, everyone grills peaches, so I felt the need to grill pluots instead – equally as good, if not better! The Meyer Lemon Oil I have is from Gianni’s Fine Foods (I picked it up at the Orange County Fair) but I’m sure The Olive Press carries it and I’ve seen other infused olive oil companies at farmers markets.

      Reply
  5. carrian

    September 26 at 8:44 pm

    shhhhh, I kinda wish my mom had cooked like this growing up. I’d never tell her that, but seriously, that looks amazing.

    Reply
  6. Sandra's Easy Cooking

    September 27 at 9:18 pm

    Wow..what a gorgeous post! Love all the pics and that Sweet & Tart pear vinaigrette is fantastic!

    Reply
  7. [email protected]'s Recipes

    September 28 at 5:38 am

    What a colourful and gorgeous salad! I am totally tempted with your tangy pear vinaigrette.

    Reply
  8. Nami | Just One Cookbook

    September 28 at 11:54 pm

    What a gorgeous salad! I want to make this vinaigrette too, but I have to find Meyer lemon oil. Sounds really refreshing and delicious. Very beautiful plate!

    Reply
  9. Barbara | Creative Culinary

    September 29 at 2:45 pm

    So pretty…this I can get onboard with. I’m already over pumpkin!

    Reply
  10. Patty

    October 1 at 6:26 pm

    Beautiful salad, love the colors, textures, flavors and the sweet and tart vinaigrette;-) Sounds like a fun trip to check out the farms and I enjoyed the photos;-)

    Reply
    • Priscilla

      October 2 at 9:19 am

      Thanks, Patty. The grower tours were very enlightening, and enjoyable. This salad is right up your alley, too 🙂

      Reply

Trackbacks

  1. 10 Naturally Delicious Salt Substitutes | She's Cookin' | from the heart says:
    July 9 at 7:39 am

    […] Pear Vinaigrette using rice vinegar proved to be very versatile and received rave reviews on my Grilled Pluot & Mozzarella Salad […]

    Reply

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