Plum, Peach and Jicama Salad with Plum Vinaigrette

Back to recipe


For the vinaigrette:

  • 2 small plums, cut in quarters and pitted with skin still attached
  • 1/4 cup sherry vinegar
  • 1 tablespoon maple syrup
  • 1/2 cup olive oil
  • Kosher salt, pinch
  • Freshly ground black pepper, pinch

For the salad:

  • 3 plums, pitted and cut into 1/2-inch wedges
  • 2 peaches, pitted and cut into 1/2-inch wedges
  • 1 cup jicama, cut into thin matchsticks
  • 1 cup arugula
  • 1 small shallot, finely chopped
  • 2 tablespoons fresh basil, cut into strips (chiffonade)
  • 1 teaspoon mint, chopped
  • Freshly ground black pepper, to taste
  • Kosher salt, to taste


Prepare the vinaigrette:

  1. In a small saucepan add the plums, vinegar, maple syrup, olive oil, salt and pepper and bring the mixture to a boil. Reduce to a simmer and when the plum is cooked down, remove from heat and remove the skins.
  2. Whisk the dressing together and chill.
  3. Whisk again before serving and refrigerate any leftover dressing.

Prepare the salad:

  1. Toss plums, peaches and jicama together and set aside.
  2. Add the arugula, shallot, basil and mint to a large serving bowl and toss to combine.
  3. Add the fruit and jicama to the arugula mixture and gently toss to combine the ingredients.
  4. Season with salt and pepper.
  5. Drizzle with plum vinaigrette and serve.