Ingredients
- 6 to 8 plums
- 1/2 cup almonds, sliced
- 1 bulb fennel
- 2 tablespoons mint, chopped
- 2 tablespoons extra virgin olive oil, or more to taste
- Maldon salt to taste
- Black pepper to taste
Preparation
In a pan over medium-low heat, toast almonds until golden brown. Tip almonds out of pan and set aside on a plate to cool. Slice the fennel very thinly either by hand or using mandoline. Remove the stones from the plums and slice each halve into 6 to 8 slices. Arrange the fennel and plums on a larger platter and drizzle olive oil over the plums. Stack and roll the mint leaves into a cigar and finely slice. Sprinkle the mint over the salad and top with the almonds. Sprinkle with Maldon salt and fresh pepper to taste.