Plum Bite Salad With Maple Mustard Viniagrette

• FOR THE SALAD:
• 8 whole Plums, Pitted And Halved
• 1 Tablespoon Extra Virgin Olive Oil
• 1/4 teaspoons Salt
• 2 pinches Black Pepper
• 1/2 cups Walnuts
• 4 ounces, weight Chevre Cheese
• 6 cups Baby Arugula
• 6 cups Baby Spinach
• FOR THE DRESSING:
• 2 Tablespoons Maple Syrup
• 2 Tablespoons Rice Wine Vinegar
• 1 Tablespoon Stone Ground Mustard
• 1/4 cups Extra Virgin Olive Oil
• 1/4 teaspoons Salt
• 1 pinch Black Pepper

1. Heat an outdoor grill to high heat. If you don't have an outdoor grill, heat a saute pan to high heat. Brush the flesh side of the plums with olive oil, and season with salt and pepper. Place plum halves flesh side down on the grill, and cook long enough to get grill marks, about 1 minute. Remove from the grill, and cut each half into 4 wedges.
2. Divide arugula, spinach, walnuts, cheese, and plum wedges among plates. Serve with maple mustard vinaigrette.
3. For the dressing, add all the ingredients to a small jar with a tight-fitting lid, and shake vigorously.

salad, olive oil, ubc, black pepper, walnuts, chuevre cheese, arugula, spinach, dressing, maple syrup, rice, ground mustard, ubc, ubc, black pepper

Taken from tastykitchen.com/recipes/salads/plum-bite-salad-with-maple-mustard-viniagrette/ (may not work)