Plum Salad with Black Tea balsamic Vin
Plums, yogurt, and hazelnuts are brought together with a balsamic vinaigrette with black tea.
Ingredients
Black tea vinaigrette
- ⅓ C (100g) balsamic vinegar
- 2 tbsp. (6g) Black tea
- ⅛ tsp black pepper
- 1 tbsp. (26g) honey
- 1/2C (106g) neutral oil
- ⅛ tsp salt
- 2 tsp (12g) yellow mustard
plum salad
- 2 (191g) black plums
- ⅓ C (37g) hazelnuts
- 6 Tbsp. (150g) yogurt
- (27g) Dressing
- dusting garam masala
Instructions
Black Tea balsamic vinaigrette
- Place the black tea, pepper, balsamic, mustard, and salt in a food processor.
- Blend until the black tea is pulverized into tiny chunks. Scrape down the sides of the processor.
- While running, slowly drizzle the oil into the balsamic mixture.
- Place in a jar and refrigerate.
Plum salad
- Heat your oven to 375 and toast the hazelnuts for about 5 minuets or until fragrant. Allow the nuts to cool and chop into rough chunks.
- Remove the pits from the plums and slice each one into bite-sized pieces.
- Add the hazelnuts, plums, and vinaigrette to a bowl. MIix until the plums and hazelnuts are evenly coated.
- Spread the yogurt into a separate bowl for serving. Dust a bit of cinnamon or garam masala on top.
- Layer the plums and hazelnuts into of the yogurt.
- enjoy.
Notes
If you don't have garam masala ground cinnamon is a perfect substitute.