Pit fresh plums and cut into small wedges. Reserve 3/4 of the plums for assembling the salad.
In blender, puree 1/4 of the plum wedges with the oil, vinegar, shallot, thyme, salt & pepper. Thin with a little water, if needed.
In a large salad bowl, season arugula & radicchio with salt and pepper, then add the fresh plums and pine nuts. Drizzle with dressing and toss lightly. Garnish with the dried plum pieces & cheese chopped coarsely.
*We love our new Washington state Fernsdale Farmstead Caciotta
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