Healthy Eating_ Black Plum & Baby Spinach Salad

Black Plum & Baby Spinach Salad
By: Chef John Hall with Post Office Pies


• 1 pint plum & cucumber relish

• 1 pint baby spinach

• 1 tbsp rough chopped parsley

• 1 tbsp toasted almonds

• Champagne-citrus vinaigrette to taste

• Salt & pepper to taste


1. Toss plum relish with vinaigrette, parsley, and salt & pepper

2. Plate relish in a large ring on center of plate

3. LIGHTLY toss spinach with vinaigrette, almonds, and salt & pepper

4. Place spinach in center of relish


Plum & Cucumber relish

• 10 quarts large dice black plums

• 4 red onions small dice

• 10 large cucumbers, de-seeded and medium dice


1. Mix thoroughly and store


Champagne-Citrus Vinaigrette

• 1 ½ qt champagne vinegar

• 1 qt fresh squeezed orange juice

• 1 pt fresh squeezed grapefruit juice

• 2 shallot ( or sub red onion ) fine diced

• 5 sprigs fresh thyme, picked and chopped

• 1 cup sugar

• 2 qt olive oil blend


1) Allow shallots and thyme to macerate in vinegar for a minimum of 1 hour

2) Combine all ingredient and mix thoroughly