Today is back to normal. M is at half-day camp this week, and I am starting to prepare for Paris. We are having a few days of cooler weather (80 degrees instead of 95 degrees) and since we do not have air conditioning at my house, I am enjoying the heck out of it. Although we do have dry heat here, so that is way more bearable than humidity.
I had seen recipe ideas for plums in my latest Country Living magazine, and this is adapted from that. I put this over figs, and it was really lovely. The sweet figs really complimented the tart plums. This would be a great salad with arugula or baby greens. Plums and figs are in season right now, and this recipe took me only 10 minutes to whip together.
2 cups fresh chopped pitted plums
1 tsp. fresh chopped tarragon
1 green onion (whites) chopped
1 tsp. chopped fennel seeds
1 tbls blasamic vinegar
2 tsp fresh lime juice
salt to taste
marinate plums for 20 min. before serving. Spoon over fresh quartered figs
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