Nectarine And Blue Cheese Salad With Plum Vinaigrette

• 2 black plums, halved, pitted, chopped
• 1/2 cup extra-virgin olive oil
• 4 teaspoons ume plum vinegar or red wine vinegar
• Kosher salt, freshly ground pepper
• 12 cups (lightly packed) mixed greens (such as arugula and frisee)
• 4 nectarines or peaches, halved, pitted, cut into eighths
• 8 ounces firm blue cheese, such as Cabrales, sliced
• 1/2 cup almonds, preferably Marcona

1. Bring plums and 3/4 cup water to a boil in a small saucepan. Reduce heat to medium-high and simmer, stirring occasionally and mashing plums with the back of a spoon, until plums have completely broken down, about 15 minutes.
2. Pour plum mixture through a fine-mesh sieve set over a small bowl, pressing on solids to extract as much puree as possible; discard solids in sieve. Let puree cool.
3. Add oil, vinegar, and 2 tablespoons water to puree; whisk to blend. Season dressing to taste with salt and pepper. DO AHEAD:
4. Divide greens among plates. Scatter nectarines, cheese, and almonds over, dividing equally, and drizzle some of dressing over. Season with salt and pepper.

black plums, extravirgin olive oil, vinegar, kosher salt, mixed greens, nectarines, blue cheese, almonds

Taken from www.epicurious.com/recipes/food/views/nectarine-and-blue-cheese-salad-with-plum-vinaigrette-51108380 (may not work)