Yellow Plum Salad

• 2 yellow bell peppers
• 4 golden beets (about 12 ounces)
• 2 1/2 tablespoons extra-virgin olive oil
• 1 tablespoon white wine vinegar
• 1 tablespoon chopped fresh chives
• 1 teaspoon chopped fresh thyme
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 8 yellow-fleshed plums, halved and pitted (about 1 pound)
• 1/2 pint yellow pear tomatoes, halved lengthwise
• 1/2 cup (2 ounces) crumbled goat cheese

1. Preheat broiler to high.
2. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 13 minutes or until blackened. Place in a paper bag, and fold tightly to seal. Let stand for 20 minutes. Peel and cut bell peppers into 1/2-inch-thick strips.
3. Preheat oven to 450u0b0.
4. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in an 11 x 7-inch ceramic or glass baking dish. Add 1 inch of water to dish; cover tightly with foil. Bake at 450u0b0 for 1 hour or until tender. Cool; peel and cut into 1/2-inch-thick slices.
5. Combine olive oil and the next 6 ingredients (through black pepper) in a small bowl, stirring well with a whisk. Place sliced beets in a medium bowl. Drizzle beets with 3 tablespoons vinaigrette; toss gently. Let stand at least 15 minutes. Divide beets evenly among 6 salad plates, and top each serving evenly with peppers, plums, and tomatoes. Drizzle with remaining vinaigrette. Sprinkle evenly with cheese.

yellow bell peppers, golden beets, extravirgin olive oil, white wine vinegar, fresh chives, thyme, mustard, salt, freshly ground black pepper, yellow pear tomatoes, goat cheese

Taken from www.myrecipes.com/recipe/yellow-plum-salad (may not work)