Breakfast Recipes: Plum-Fennel Salad with Honey-Ginger Dressing
Slightly underripe plums? Add a touch more honey.
¼ cup fresh orange juice
1 tablespoon white wine vinegar
2½ teaspoons honey
1½ teaspoons finely grated peeled ginger, divided
Pinch of kosher salt
3 large red plums, cut into thin wedges
½ small fennel bulb, thinly sliced
Olive oil, toasted sesame seeds, and fennel fronds (for serving)
Whisk orange juice, vinegar, honey, 1 tsp. ginger, and salt in a medium bowl. Add plums and fennel to dressing; toss to coat. Cover and chill 30 minutes to allow fennel to soften and flavors to get to know one another. ?
Toss remaining ½ tsp. ginger into fruit salad. Serve drizzled with oil and topped with sesame seeds and fennel fronds.