Beautiful BC plums are in abundance at the farmers markets—all the better to make this delicious summer into fall transitional salad. It’s so good, from 2025 Kitchen Party competing chef Rose Colangelo (Tulip).
“This dish is a celebration of that beautiful seasonal overlap—when summer’s sweetness meets earthy fall flavour.” –chef Rose Colangelo, TULIP.
| 2 c | pitted, quartered plums (sour cherries would make a great swap) |
| 1 T | honey |
| 1 t | extra virgin olive oil |
| 1½ c | ricotta |
| 1 | lemon (zest + juice) |
| 2 c | Brussels sprouts, shaved |
| 2 T | extra virgin olive oil |
| salt and pepper, to taste | |
| ½ c | toasted hazelnuts, chopped |
Preheat oven to 400°F (200°C).
Toss the plums with honey and 1t olive oil. Spread on a parchment-lined baking sheet and roast 12-15 minutes until soft and the juices thicken slightly.
Using a whisk or food processor, whip ricotta with lemon zest until smooth. Season lightly with salt.
Toss shaved Brussels sprouts with the rest of the oil, lemon juice, salt and pepper.
Spread the whipped ricotta on a serving platter, top with the sprouts, and spoon the plums and their juices over the top.
Scatter the toasted hazelnuts over.
Serves 4-6 as a side.
