Now that the calendar has flipped to September & Labor Day has passed, people are all scarves!  apples!  pumpkin spice lattes!  sweaters!

However, I consulted both a calendar & a map & we are still firmly planted in summer in North Carolina.  While I love fall, probably more than any other season, I just know that once January rolls around I’m going to be starving for a good tomato, some peaches & daylight after 5pm, which is why I’m hanging on to every last bite of summer.

 So take the scarves, apples, pumpkin spice lattes & sweaters & meet me in October.

Deal?

PEACH & BLUE CHEESE SALAD WITH PLUM VINAIGRETTE
serves 8

2 plums, halved & pitted
1/2 cup slivered almonds
1/2 cup extra virgin olive oil
4 teaspoons red wine vinegar
kosher salt & freshly ground pepper, to taste
10-12 cups arugula
4 peaches, halved, pitted & cut into eighths
8oz blue cheese, crumbled

Add the plums & 3/4 cup water to a small saucepan. Bring to a boil, reduce to a simmer & let bubble away for about 15 minutes, mashing the plums with the back of a wooden spoon until completely broken down. Set a fine mesh sieve over a small bowl & pour the plums & liquid over top. Press on the broken down plums to get as much puree as possible into the bowl. Discard what’s left in the sieve & set the bowl aside to cool.

While the plum dressing base is cooling, add the almonds to a small saucepan over medium heat. Toast, shaking the pan frequently just until they become fragrant, being careful not to burn. Set aside to cool.

Once the plum liquid has cooled, add the oil, vinegar & 2 tablespoons water & whisk to combine. Season with salt & pepper.

Add the greens to a large serving platter, or individual plates. Top with peaches, blue cheese & sprinkle on the almonds. Drizzle the dressing over top & serve.

adapted from Bon Appétit