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Piedmont Plum Salad with Spicy Peanut Dressing

Makes 3 - 4 servings, depending on appetites
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Ingredients
  

For the dressing

  • 1/4 cup unseasoned rice vinegar
  • 1 tablespoon peanut butter either chunky or creamy
  • 1 tablespoon neutral-flavored oil peanut, sunflower, etc.
  • 1 - 2 teaspoons sambal oelek substitute any Asian chili-garlic paste or sriracha sauce, to taste
  • 1/2 - 1 teaspoon fish sauce substitute with 1 - 2 teaspoons soy sauce, to taste
  • 1/4 teaspoon ground white pepper

For the salad

  • 4 cups crisp salad greens such as Romain or Little Gems lettuces, napa cabbage, etc.
  • 1-1/2 cup plums about 4, pitted and sliced into half-inch wedges
  • 1 cup cucumber thinly sliced
  • 1/2 cup radishes thinly sliced
  • 1/4 cup shallots thinly sliced. Substitute red onion or green onions
  • 2 tablespoons dry-roasted peanuts roughly chopped

Instructions
 

Make the dressing and assemble the salad

  • In a small bowl combine the dressing ingredients and whisk until smooth and emulsified.  Taste to adjust for acidity, spicy-heat level, and saltiness.  Thin with a bit of water if necessary to reach a thick, creamy texture (similar to ranch or green goddess dressings).
  • Prepare the leafy greens of choice.  Select crispy, crunchy varieties that will hold up to the creamy dressing.
  • Serve as a composed salad with the ingredients separated and the dressing drizzled atop or toss all of the salad ingredients together with the dressing mixed throughout.  Garnish with chopped peanuts.