Name: Plum-Fennel Salad with Honey-Ginger Dressing
Yield: 4 Servings
Ingredients: ¼ cup fresh orange juice; 1 tablespoon white wine vinegar; 2½ teaspoons honey; 1½ teaspoon finely grated peeled ginger, divided; A pinch of salt; 3 large red plums, cut into thin wedges; ½ small fennel bulb, thinly sliced; Olive oil, toasted sesame seeds, and fennel fronds for garnish

Photo of a plum and fennel salad on a round white plate.

Photo by Marcus Nilsson.

Slightly underripe plums? Add a touch more honey.

Recipe notes

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