Salad - Grilled Plum Salad with Aged Gouda and Pecans

Dressing:

2 T sherry vinegar
1 t honey
3/4 t kosher salt
Freshly ground black pepper
3 T evoo

Whisk vinegar through pepper in large bowl. Gradually whish in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside.

Salad:

4 ripe plums (about 1 pound), pitted and quartered
1 t evoo
Kosher salt, Freshly ground black pepper
3 cups torn escarole leaves (abt 1/2 head)
1 bunch watercress, washed, dried, stems trimmed (about 3 cups)
4 ounces aged Gouda cheese, thinly sliced
1/4 cup pecan halves, toasted

Heat a grill pan over med-hi heat. Brush plums with olive oil and sprinkle with s & p. Grill plums until slightly soft, abt 1 minute per side. Cut plum wedges in half crosswise and toss with dressing. Set plums aside to marinate in dressing for 15 minutes. (Salad can be prepared up to this point 1 hour before serving).

Right before serving, toss greens with plums and dressing. Divide amonth 4 serving plates and scatter cheese and pecans over the tops.