Savory Fruit Salad

1.
To prepare the plum vinaigrette: Staying close to the seed, slice the stone fruit so that you have two perfect rounds per fruit.
Slice the fruit cheeks into consistent sized slices.
Set aside.
2.
Cut the remaining fruit off the seed of each fruit, being careful to save the uneven pieces for the vinaigrette.
Place the random pieces into mortar and crush, being careful to extract as much fruit juice as possible.
Put the pulpy juice into a small bowl and add the olive oil, vinegar and tangerine juice.
Remove the basil and thyme leaves from the stem.
Muddle the herbs leaves and the basil stem in a mortar and pestle.
Add to the vinaigrette, stir and taste.
Add salt and pepper.
Taste for balance.
Add more acidity (in the form of more red wine vinegar or lemon juice) or seasoning if needed.
Put in a jar and let sit for a few minutes.
When ready to toss the salad, remove the basil stems.
3.
To prepare the salad: Chop the radicchio into small slices.
Chop the bottom off the frisee and pull apart into individual pieces.
Toss the radicchio and frisee into the greens.
Toss the fruit with some of the plum vinaigrette in a separate bowl.
When ready to serve, toss the greens with the plum vinaigrette, using the least amount necessary.
4.
To compose the salad, place a heaping tablespoon of dressed fruit on a chilled plate, then top with greens.
Add pieces of the fruit on top, being sure to drizzle some of the juice over the top of the final salad.