Arugula with Italian Plums and Parmesan

Name: Arugula with Italian Plums and Parmesan
Yield: 4 servings
Ingredients: 1 16 Italian plums, halved, or 8 small plums, quartered; 1 1/3 cup cocktail onions, halved,layers separated; 1 2 Tbsp. fresh lemon juice; 1 2 Tbsp. extra-virgin olive oil, plus more for drizzling; 1 3 oz. arugula (about 5 cups); 1 Kosher salt, freshly ground pepper; 1 3 oz. Parmesan; 1 thinly sliced

From the kitchen of Carly

Sweet Italian plums and briny cocktail onions wake up peppery arugula in this bright, simple salad. Lemon and good olive oil pull everything together while shaved Parmesan adds richness. It's elegant enough for company, easy enough for Tuesday dinner.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

116 Italian plums, halved, or 8 small plums, quartered
11/3 cup cocktail onions, halved,layers separated
12 Tbsp. fresh lemon juice
12 Tbsp. extra-virgin olive oil, plus more for drizzling
13 oz. arugula (about 5 cups)
1Kosher salt, freshly ground pepper
13 oz. Parmesan
1thinly sliced

Instructions

Toss plums, cocktail onions, lemon juice, and 2 Tbsp. oil in a large bowl. Add arugula, season with salt and pepper, and toss again. Transfer to a platter; top with Parmesan and drizzle with more oil.